Radishes and water chestnuts put the crunch in this appealing salad that's draped in a light mayonnaise dressing. Barbara Kopfmann of West Bend, Wisconsin shares the recipe.
Ingredients: 1 package (16 ounces) frozen peas, thawed 1 can (8 ounces) sliced water chestnuts, drained 1/2 cup diced radishes 1/2 cup diced sweet red pepper 1/3 cup diced red onion 1/3 cup reduced-fat mayonnaise 1 teaspoon dill weed 1/2 teaspoon garlic salt 1/2 teaspoon poppy seeds
Directions: In a large serving bowl, combine the peas, water chestnuts, radishes, red pepper and onion. In a small bowl, combine the remaining ingredients. Pour over vegetables and toss gently to coat. Cover and refrigerate until serving. Yield: 6 servings.
Nutrition Facts One serving: 2/3 cup Calories: 120 Fat: 3 g Saturated Fat: 0 g Cholesterol: 4 mg Sodium: 358 mg Carbohydrate: 19 g Fiber: 5 g Protein: 5 g Diabetic Exchange: 1 starch, 1 vegetable, 1/2 fat.
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