mom2acat
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Registered: 11-2006
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Crunchy Corn and Pea Salad
I made this to take to our family Christmas dinner.
I found this recipe at Pillsbury.com
I used Colby Jack cheese instead of the hot pepper Monterey Jack.
CRUNCHY CORN AND PEA SALAD
INGREDIENTS:
Salad
1 (1-lb.) pkg. Green Giant Select® LeSueur® Frozen Baby Sweet Peas
1 (11-oz.) can Green Giant® Super Sweet Yellow and White Corn, drained
1 (8-oz.) can sliced water chestnuts, drained, rinsed
1 (4-oz.) jar diced pimientos, drained
1/3 cup thinly sliced green onions
3 1/2 oz. hot pepper Monterey Jack cheese, diced (2/3 cup)
Dressing
1/3 cup light sour cream
1/4 cup light mayonnaise
1 tablespoon sugar
2 tablespoons red wine vinegar
1 garlic clove, minced or 1/4 teaspoon garlic powder
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
Garnish, if desired
4 ornamental kale leaves or curly lettuce
1 green onion
1 small red bell pepper
DIRECTIONS:
1. Cook peas until crisp-tender as directed on package. Drain; rinse with cold water to cool. In large bowl, combine peas and all remaining salad ingredients; mix well.
2. In small bowl, combine all dressing ingredients; mix well. Add to salad; toss to mix. Refrigerate 1 hour or until chilled.
3. Line individual salad plates or serving bowls with kale. Spoon salad onto kale. Garnish with green onion and bell pepper.
NUTRITION INFORMATION:
1 Serving: Calories 140 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g); Cholesterol 15mg; Sodium 420mg; Total Carbohydrate 14g (Dietary Fiber 3g, Sugars 5g); Protein 6g Percent Daily Value*: Vitamin A 20%; Vitamin C 30%; Calcium 10%; Iron 4% Exchanges: 1 Starch; 1/2 High-Fat Meat; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
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1/1/2008, 7:15 pm
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