Pea Salad
A delicious alternative to the old cheese and mayo pea salad.

Servings: 4

2 cups frozen peas, thawed
6 ounces sliced water chestnuts (canned, drained)
1 red bell pepper, seeded and diced
1/2 cup plain yogurt
2 teaspoons Dijon mustard
3/4 teaspoon dried dill
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon salt

In a medium bowl, combine peas, sliced water chestnuts and red pepper. Mix yoghurt, mustard, dill, salt and pepper in a small bowl. Add to pea mixture and stir to combine ingredients. Chill before serving.

Per Serving: 107 Calories; 1g Fat (7.5% calories from fat); trace Saturated Fat; 6g Protein; 20g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 404mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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