Canyon Ranch Cold Pea Vegetable Salad
Traditional southern pea salad is a fatty, dense affair, with mayonnaise or sour cream, cheese cubes and even sugar in some cases. This lighter adaptation from a Canyon Ranch Recipe delivers on a Cold Pea Vegetable Salad which is wonderful for entertaining because it can be made ahead of time. In fact, we like it even better the day after it is made. Because it is so easy to serve it is perfect for buffet-style service, a delightful addition to holiday menus, and great for picnics and tailgate parties. It can also be dressed up so easily. Add your favorite veggies — carrot slivers, celery, chopped nuts or other fresh greens as you prefer.
Servings: 8 Servings
Calories: 41kcal
A fresh summery salad with Cold Peas, Yogurt, and Scallions, so easy to adapt with more chopped veggies of your choice.
Ingredients
- 1 cup fresh or frozen green peas
- 1 cup crisp vegetables (celery, radishes, cucumbers, zucchini) (sliced or chunked)
- 1/3 cup light sour cream (or plain fat free Greek Yogurt)
- 1/3 cup oregano (chopped)
- 1 sprig dill (chopped)
- 4 scallions (chopped)
- 1/4 teaspoon seasoning salt
Instructions
- If using fresh peas, steam them until tender, but still firm. Remove from the heat and place the steamer basket under cold water to stop the cooking and preserve the color. If using frozen peas, which have already been slightly cooked, it is only necessary to thaw them.
- Combine the sour cream or yogurt, crisp vegetables, scallions, dill, and seasoning salt and mix well. Add the peas and gently fold them in until completely combined.
- Cover tightly and refrigerate until cold before serving.
Spa Index Kitchen Notes
Plan on a 1/3 cup serving per person.
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Nutrition
Serving: 1 Serving | Calories: 41 kcal (2%) | Carbohydrates: 7 g (2%) | Protein: 3 g (6%) | Fat: 1 g (2%) | Cholesterol: 1 mg | Sodium: 80 mg (3%)
Not as tasty as full fat mayonnaise, but a nice lean alternative