Green Pea Salad for 2
Green Pea Salad for 2 is a side dish that serves 2. For 82 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and primal recipe has 205 calories, 7g of protein, and 13g of fat per serving. This recipe from Taste of Home requires ranch salad dressing, green onion, cashews, and celery. Only a few people made this recipe, and 9 would say it hit the spot. From preparation to the plate, this recipe takes approximately 25 minutes. Overall, this recipe earns a solid spoonacular score of 58%. Try Green Pea Salad, Green Bean 'N' Pea Salad, and Green Pea Salad with Bacon and Almonds for similar recipes.
Servings: 2
Preparation duration: 25 minutes
Ingredients:
1 bacon strip, cooked and crumbled
1/3 cup fresh broccoli florets
1 tablespoon salted cashews pieces
1/3 cup fresh cauliflowerets
1/4 cup thinly sliced celery
1 tablespoon thinly sliced green onion
1 cup frozen peas, thawed
4-1/2 teaspoons reduced-fat ranch salad dressing
1 tablespoon fat-free sour cream
Equipment:
steamer basket
sauce pan
bowl
Cooking instruction summary:
Directions Place broccoli and cauliflower in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until crisp-tender. Rinse in cold water. In a small bowl, combine the broccoli, cauliflower, peas, celery and onion. Combine the ranch dressing and sour cream; stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in bacon and cashews. Yield: 2 servings. Originally published as Green Pea Salad in Cooking for 2Spring 2009, p20 Nutritional Facts 3/4 cup equals 150 calories, 7 g fat (1 g saturated fat), 8 mg cholesterol, 326 mg sodium, 16 g carbohydrate, 5 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. Place broccoli and cauliflower in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until crisp-tender. Rinse in cold water.
2. In a small bowl, combine the broccoli, cauliflower, peas, celery and onion.
3. Combine the ranch dressing and sour cream; stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in bacon and cashews.
Nutrition Information:
covered percent of daily need
