(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