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Pea Cheese Salad

Love.Food's picture
  Frozen peas/One 17-ounce package 1 3⁄4 Cup (28 tbs) (Loose Pack)
  Shredded low fat cheddar cheese 2 Ounce (1/2 Cup)
  Hard cooked egg white 1 , chopped
  Chopped celery 2 Tablespoon
  Chopped onion 2 Tablespoon
  Finely chopped pimiento/Sweet red pepper 2 Tablespoon
  Nonfat mayonnaise/Salad dressing 2 Tablespoon
  Plain nonfat yogurt 2 Tablespoon
  Skim milk 1 Tablespoon
  Dried dill weed 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Lettuce leaves 4

Cook the frozen peas (if using) according to the package directions.
Drain well; cool.
In a large mixing bowl stir together the drained cooked or canned peas, shredded cheddar cheese, chopped hard-cooked egg white, chopped celery, chopped onion and chopped pimiento or sweet red pepper.
For the dressing, in a small mixing bowl stir together the mayonnaise or salad dressing, yogurt, skim milk, dillweed (if desired) and pepper.
Add the dressing to the pea mixture; toss to coat.
Cover and chill for 4 to 24 hours.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 374 Calories from Fat 46

% Daily Value*

Total Fat 5 g8.2%

Saturated Fat 2.7 g13.4%

Trans Fat 0 g

Cholesterol 12.2 mg4.1%

Sodium 1013.9 mg42.2%

Total Carbohydrates 48 g16.1%

Dietary Fiber 12.7 g50.6%

Sugars 19 g

Protein 36 g71.1%

Vitamin A 176.8% Vitamin C 130.3%

Calcium 38.6% Iron 28.2%

*Based on a 2000 Calorie diet

Pea Cheese Salad Recipe