Peas are delightful in salads. In this pea salad recipe, mild English peas get a flavor boost from salty Spanish peanuts.
Peas are the ultimate convenience food. Drop them in green salads, puree them in split pea soup or just eat them frozen right out of the bag. This crunchy pea salad recipe goes well with chicken breasts with wine and scalloped potatoes with cheese.
Pea Salad Recipe
- 1 10 oz. package frozen peas, thawed
- 1/2 cup diced red onion
- 1 cup diced celery
- 1/4 tsp. cumin
- 1/4 cup nonfat sour cream
- 1 cup Spanish peanuts
Combine first five ingredients. Season with salt and pepper to taste. Refrigerate 2 hours. Before serving, stir in peanuts.
Serves 8.
Per serving: 158 calories, 9 g fat, 3 mg cholesterol, 13 g carbohydrate, 4 g fiber, 8 g protein, 17% Vitamin A, 12% Vitamin C, 7% calcium, 7% iron
For more great salad recipes, see carrot raisin salad, quinoa salad and fuji apple walnut chicken salad.
The copyright of the article Pea Salad in Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Pea Salad in print or online must be granted by the author in writing.
