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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 9 |
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A light buttermilk and herb dressing coats this colorful combination of vegetables. Ingredients:
2 medium carrots, chopped |
1 (16 ounce) package frozen peas |
1 celery rib, thinly sliced |
1/4 cup reduced-fat mozzarella cheese, shredded (or you could use cheddar) |
2 green onions, sliced |
3 tablespoons buttermilk |
1 tablespoon plain yogurt |
1 1/2 teaspoons fat-free mayonnaise |
1/2 teaspoon cider vinegar or 1/2 teaspoon red wine vinegar |
1/2-1 teaspoon dried basil |
1/4 teaspoon sugar |
1/8 teaspoon pepper |
Directions:
1. In a saucepan, cook carrots for in water 2 minutes.
2. Add peas; cook 5 minutes.
3. Drain; rinse with cold water and drain again.
4. Place in bowl; add celery, cheese and onion.
5. Combine remaining ingredients and pour over pea mixture; toss to coat.
6. Refrigerate for at least 1 hour.
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