Dilled peas, carrots, and pearl onions

[Guest guest]

Dilled peas, carrots, and pearl onions

..

1 can (15 ounces) small, young peas, rinsed and drained

1 can (15 ounces) baby carrots, rinsed and drained

1 jar (15 ounces) pearl onions, drained

3 tablespoons reduced-calorie margarine

1 teaspoon dried dill

1/4 cup walnut pieces

Put peas, carrots, and onions in three separate pans and warm over low-medium

heat. You may need to add a small amount of water to each pan to prevent

sticking. Meanwhile, melt margarine in a small saucepan. Add dill and walnut

pieces. Cook over medium heat for

3 minutes, stirring frequently.

Drain vegetables and place in mounds, by vegetable, on a serving platter.

Drizzle with the walnut and margarine mixture and serve.

Preparation time: 10 minutes

Yield: 5 1/2 cupsServing size: 1/2 cup

Per Serving:

Calories: 71

Carbohydrate: 8 g

Protein: 3 g

Fat: 3 g

Saturated fat: <1 g

Sodium: 304 mg

Fiber: 3 gExchanges per serving:

2 vegetable

1/2 fat

Carbohydrate choices:

1/2