Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Low-Fat Pea Salad
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- #98498
If you're looking for a salad that's both healthy and tasty, look no further than this low-fat pea salad. This dish is packed with nutrients and flavor, yet light on calories.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup fat-free salad dressing or mayonnaise
1/2 cup fat-free sour cream
1 teaspoon seasoned salt
1 teaspoon black pepper
1 bag (10 ounce size) frozen peas, unthawed
1 large carrot, peeled and shredded
1 can (8 ounce size) sliced water chestnuts, drained
6 radishes, trimmed and thinly sliced
5 green onions, white and green parts sliced thin
directions
Combine the salad dressing, sour cream, seasoned salt, and pepper in a large bowl. Mix well.
Add the peas, carrot, water chestnuts, radishes, and green onions. Stir to coat the vegetables in the dressing.
Cover the bowl and refrigerate for 45 minutes or until chilled. Stir the salad once during the chilling time.
nutrition data
116 calories, 0 grams fat, 23 grams carbohydrates, 6 grams protein per serving. This recipe is low in fat.
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