July 3, 2010

Green Pea Salad With Easy Creamy Dressing

  • 4 cups fresh or frozen green peas, cooked just until tender, rinsed under cold water
  • 1 small carrot shredded
  • 1/2 red bell pepper, finely chopped
  • 1 red onion, finely chopped, about 1 cup
  • 1/2 cup finely chopped celery
  • 1/2 cup light or regular ranch-style dressing
  • 1/3 cup mayonnaise
  • 1/4 teaspoon dried leaf oregano
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt, or to taste

In a large bowl, combine the cooked cooled peas with the chopped and shredded vegetables. In a measuring cup or small bowl combine the dressing, mayonnaise, and seasonings. Stir into the vegetables until well coated. Chill for a few hours before serving.

Serves 5 to 6.

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