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Pea salad’s better after it rests a bit

SHARE Pea salad’s better after it rests a bit

This easy-to-make and tasty cold dish is a delightful addition to any menu, and it can be made well ahead of time. In fact, it is even more delicious served two or three days after it's made, when the flavors have had a chance to marry. It can be served either as a first-course salad or as an accompaniment to an entree. This salad is also a marvelous accompaniment to sandwiches.


COLD PEA SALAD

2 cups fresh or frozen green peas

1/3 cup light sour cream

1/3 cup nonfat yogurt

3/4 cup chopped scallions

1/4 teaspoon seasoned salt

1. If using fresh peas, steam them until tender but still firm. Remove from the heat and place the steamer basket under cold water to stop the cooking and preserve the color. If using frozen peas, which have already been slightly cooked, it is only necessary to thaw them.

2. Combine the sour cream, yogurt, scallions and salt, and mix well. Add the peas and carefully fold to combine.

3. Cover tightly and refrigerate until cold before serving. Makes 8 servings.

Each one-third cup serving contains approximately: 41 calories; negligible fat; 1 mg cholesterol; 80 mg sodium; 7 gm carbohydrates; 3 gm protein; 2 gm fiber.


My booklet "Beans and Legumes for Every Occasion" contains light but satisfying recipes for the most commonly used beans and tells how to substitute some of the more readily available designer varieties. To order, send $3 (check or money order) and a stamped (57 cents), self-addressed, No. 10 envelope to Beans, P.O. Box 536475, Orlando, FL 32853-6475.

Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 32 cookbooks, most recently "Jeanne Jones' Homestyle Cooking Made Healthy" (Rodale Press, $27.95). Send your recipe for revision to: Cook It Light, (Deseret News), P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (55 cents), self-addressed envelope. © King Features Syndicate