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Meatless Asian Dish Pea Salad

Southern.Crockpot's picture
Ingredients
  Frozen english peas 10 Ounce, thawed and drained (1 Packet, Small Peas)
  Cauliflower head 1 Small (In Florets)
  Green onions 1 , thinly sliced
  Water chestnuts 1 Can (10 oz), drained
  Sweet red pepper 1 , julienned strips
  Swiss cheese 2 1⁄2 Ounce, strips
  Hard-cooked eggs 3 , chopped
  Reduced calorie mayonnaise 1⁄2 Cup (8 tbs)
  Reduced calorie butter milk salad dressing 1⁄4 Cup (4 tbs)
  Parmesan cheese 1 Tablespoon, grated
  Lemon juice 1 Teaspoon
  Lettuce leaves 4 (For Garnish)
Directions

MAKING
1) In a large bowl, add in the thawed peas, cauliflower florets, green onions, water chestnuts, pepper strips, Swiss cheese and eggs. Toss them gently to mix.
2) In a smaller bowl, add in mayonnaise, salad dressing, parmesan cheese and lemon juice. Mix till well blended.
3) Pour the mayonnaise mixture over the vegetable mixture. Toss around gently.
4) Place a lid on the salad. Chill for about 8 hours or better still overnight.

SERVING
5) Plate the Meatless Asian Dish Pea Salad over lettuce leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes

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