Creamy Pea Salad

(Light & Tasty, April/May 2002)

Really easy and very good.  We’re sick of eating plain old frozen veggies every night, so I’ve got a big stack of recipes to start trying.

1/2 cup fat-free sour cream (go with the kind that has cow spots all over, you really can’t tell it’s not the real thing)

2 bacon strips, cooked and crumbled

1 green onion, chopped

1 t white wine vinegar or cider vinegar

1/2 t salt

1/8 t pepper

3 cups fresh or frozen peas, thawed

In a bowl, combine first six ingredients; mix well.  Add peas and toss to coat.  Refridge for at least 1 hour before serving.

Yield: 4 servings (3/4 cup), each with 142 calories, 2 g fat (1 saturated) 3 mg cholesterol, 22 g carbs, 5 g fiber, 9 g protein

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