Pea salads, made with mayonnaise of course, are a Southern favorite. The good news is that peas are high in protein, fiber and iron. The bad news is the rest of the customary ingredients are anything but good for you. I must admit I had never had one until I embarked on creating one of my own, and now know why it is such a beloved Southern staple. Creamy, crunchy, savory, smoky and sweet – this salad is a symphony of both textures and flavors.
With tangy cheddar cheese, a creamy dressing, and a smattering of smokey bacon, this is recipe honors the traditional recipe in all the ways that count. A bit of creative mixing and matching however eliminates a whopping 65% of the calories and 90% of the fat. And the addition of water chestnuts and green onion add even more crunch and flavor than ever. I plan to serve this Christmas Eve with ham as part of a pot-luck supper, but it also makes a great accompaniment to any pot-luck or Southern supper.
MAKES 6 SERVINGS
Ingredients
1 12-ounce bag frozen peas (2 1/3 cups), thawed
1 (8-ounce) can sliced water chestnuts, drained and chopped
3 tablespoons light mayonnaise
3 tablespoons low-fat Greek yogurt
4 green onions (white and light green parts) sliced diagonally, divided
1/4 teaspoon salt
6 tablespoons shredded reduced-fat sharp cheddar cheese
1 tablespoon bacon bits, optional
Instructions
1. In a medium bowl, gently mix together peas, water chestnuts, mayonnaise, yogurt, 3/4 of the green onions, and salt.
2. Top with cheese, remaining green onions, and bacon bits. Serve immediately or refrigerate up to 2 days. (Optional, stir cheese, green onions and bacon into salad before serving).
NUTRITION INFORMATION PER SERVING: (1/2 cup) Calories 90 | Carbohydrate 11g (Sugars 4g) |Total Fat 2.5g (Sat Fat 1.5g) | Protein 6g | Fiber 4g | Cholesterol 5mg | Sodium 230mg | Food Exchanges: 1/2 Starch, 1/2 Lean Meat | Carbohydrate Choices: 1/2 | Weight Watcher Smart Point Comparison: Green 3, Blue, 1 Purple 1
