This salad is more flavorful after it’s refrigerated overnight—a perfect dish to take tailgating or to a summer pool party.
Ingredients
- 1/2 cup finely chopped green onions (8 medium)
- 1 teaspoon dried dill weed
- 1/2 cup mayonnaise
- 8 oz. Colby cheese, cut into small cubes
- 1 jar (4 oz.) diced pimientos, drained
- 3 cans (15 oz. each) Le Sueur® Very Young Small Sweet Peas, drained
- Salt and pepper to taste
- Lettuce leaves
Instructions
- In a large bowl, mix onions, dill weed, mayonnaise, cheese and pimientos.
- Gently stir in peas. Season with salt and pepper.
- Cover; refrigerate 8 hours.
- Serve over lettuce leaves.
Nutritional Information
|
6 Servings |
|
Serving Size: 1 Cup |
|
Calories |
570 |
|
Total Fat |
43g |
|
Cholesterol |
50mg |
|
Sodium |
1,400mg |
|
Potassium |
350mg |
|
Total Carbohydrate |
28g |
|
Dietary Fiber |
11g |
|
Protein |
19g |
|
% Daily Value |
|
Vitamin A |
60% |
|
Vitamin C |
20% |
|
Calcium |
35% |
|
Iron |
20% |
|
Vitamin D |
2% |
|
Thiamine |
20% |
|
Exchanges: |
|
1/2 Starch, 1 Low-Fat Milk, 1 1/2 Vegetable, 1 Medium-Fat Meat, 6 1/2 Fat |
|
A classic summer pea salad, ours uses dill weed and Colby cheese for a flavorful variation. |
