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Savory Pea Salad


16 ounces frozen peas
8 ounces reduced-fat cheddar cheese; cubed
8 ounces sliced water chestnuts; drained
1/2 cup chopped green sweet pepper
1/2 cup chopped celery
4 green onions; sliced
1/4 teaspoon dried summer savory; crushed
--or dried dillweed
8 ounces reduced-calorie ranch salad dressin
--or cucumber salad dressing
--1/2 cup

Combine peas, cheese, water chestnuts, sweet pepper, celery, and green onions in a large bowl. Stir summer savory or Dillweed into dressing. Pour over salad and toss well. Cover and refrigerate 2 hours. Makes 10 servings.

Nutrition facts per serving: 163 cal., 9 g total fat (3 g sat. fat), 16 mg cholesterol, 412 mg sodium, 11 g carbohydrate., 2 g dietary fiber, 9 g pro. Daily Value: 10% vitamin. A, 25% vitamin. C, 14% calcium.

Food exchanges: 1/2 vegetable, 1/2 bread, 1 meat, 1 fat.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 10 servings

Preparation Time: 0:00

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