Guest guest Posted August 17, 2004 Report Share Posted August 17, 2004 Healthy Exchanges by Jo Lund Creamy Olde Sod Pea Salad 1-1/2 cups Kraft fat-free mayonnaise 1/4 cup pickle juice from a jar of bread and butter pickles 1/2 tsp black pepper 1 tbsp dried onion flakes 6 cups ( 3 16 oz cans) small peas, rinsed and drained Scant 1-1/2 cups (4.5 ozs) cubed Healthy Choice or Velveeta Light proceeded cheese 3 hard-boiled eggs, chopped In a large bowl, combine mayonnaise, pickle juice, black pepper and onion flakes. Add peas and cheese. Mix gently to combine. Fold in eggs. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving. Serves 12 (1/2 cup). 118 Calories;2g Fat;8g Protein;17g Carbs;278mg Sodium;4g Fiber October 1997 Newsletter Marilyn Neves Moderator for ~ alldiabeticinternational@... Diabetic_Recipes Opinions expressed are solely my opinion and should not be mistaken for professional medical advice. Quote Link to comment Share on other sites More sharing options...
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