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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Chef Dee has a pea salad recipe that I was about to try but I don't use Miracle Whip. As I kept changing things, it became a different recipe. So, thanks for the inspiration, Dee. Here's my take... Ingredients:
1 cup green peas, fresh or frozen (thawed*) |
1/4 cup scallion, white and green parts, diced |
1/2 cup celery, diced (peeled**) |
2 cups white rice, steamed (can use brown rice) |
1/2 cup low-fat mayonnaise |
1/4 cup monterey jack cheese (or other yellow sharp) |
1/4 cup mozzarella cheese |
lettuce (your choice of type) |
Directions:
1. Keep rice at room temperature while cooling. Do not refrigerate or it will clump together.
2. Cut Jack cheese into short strips.
3. Grate Mozzarella cheese.
4. When rice is completely cooled, mix all the ingredients together.
5. Use the lettuce to line the serving plate.
6. Pile salad in mound.
7. Serve at room temperature.
8. If the weather is warm, add mayo no more then 1/2 hour ahead of serving.
9. * If using frozen peas, make sure to drain the water before adding to salad.
10. ** Peel the celery just like a carrot. It removes the stringy part.
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