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Crunchy Pea Salad

SUBMITTED BY: Barbara Kopfmann

"Radishes and water chestnuts put the crunch in this appealing salad that's draped in a light mayonnaise dressing. Barbara Kopfmann of West Bend, Wisconsin shares the recipe."
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PREP TIME  15 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (16 ounce) package frozen peas, thawed
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1/4 cup diced radishes
  • 1/2 cup diced sweet red pepper
  • 1/3 cup diced red onion
  • 1/3 cup reduced-fat mayonnaise
  • 1 teaspoon dill weed
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon poppy seeds

DIRECTIONS

  1. In a large serving bowl, combine the peas, water chestnuts, radishes, red pepper and onion. In a small bowl, combine the remaining ingredients. Pour over vegetables and toss gently to coat. Cover and refrigerate until serving.

FOOTNOTE

  • Nutritional Analysis: 2/3 cup equals 120 calories, 3 g fat (trace saturated fat), 4 mg cholesterol, 358 mg sodium, 19 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
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