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    English Pea Salad

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Cliff is a real fan of peas and carrots, so he loved this spirited salad. The little peas give it a special pizzaz, but if you can't find them, regular canned peas will do. This dish is full of surprises, which is why it's so much fun.
    Serves 6 (full 1/2 cup)

    List of Ingredients

    • 1/2 cup Kraft fat-free mayonnaise
    • 2 tablespoons sweet pickle relish
    • 1 teaspoon dried onion flakes
    • 1/4 teaspoon black pepper
    • 2 cups (one 16-ounce can) small English peas, rinsed and drained
    • 1 cup (one 8-ounce can) sliced carrots, rinsed and drained
    • Full 1/2 cup (2 1/4 ounces) shredded Kraft reduced-fat Chedder cheese
    • 1 hard-boiled egg, chopped


    1. In a large bowl, combine mayonnaise, pickle relish, onion flakes, and black pepper. Add peas and carrots. Mix well to combine. Stir in Chedder cheese and egg. Cover and refrigerate at least at 1 hour. Gently stir again just before serving.

    Final Comments

    HINT: If you want the look and feel of eggs without the cholesterol, toss out yolk and dice the whites.

    Each serving equals:
    HE: 2/3 Bread, 2/3 Protein, 1/3 Vegetable, 1/4 Slider
    81 Calories, 1gm Fat, 4gm Protein, 14gm Carbohydrate,
    268mg Sodium, 3gm Fiber
    DIABETIC: 1 Starch

    "Cooking Healthy With a Man in Mind, pg. 104"




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