Green Pea Salad for 2

Green Pea Salad for 2 is a side dish that serves 2. For 82 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and primal recipe has 205 calories, 7g of protein, and 13g of fat per serving. This recipe from Taste of Home requires ranch salad dressing, green onion, cashews, and celery. Only a few people made this recipe, and 9 would say it hit the spot. From preparation to the plate, this recipe takes approximately 25 minutes. Overall, this recipe earns a solid spoonacular score of 58%. Try Green Pea Salad, Green Bean 'N' Pea Salad, and Green Pea Salad with Bacon and Almonds for similar recipes.

Servings: 2

Preparation duration: 25 minutes

 

Ingredients:

1 bacon strip, cooked and crumbled

1/3 cup fresh broccoli florets

1 tablespoon salted cashews pieces

1/3 cup fresh cauliflowerets

1/4 cup thinly sliced celery

1 tablespoon thinly sliced green onion

1 cup frozen peas, thawed

4-1/2 teaspoons reduced-fat ranch salad dressing

1 tablespoon fat-free sour cream

Equipment:

steamer basket

sauce pan

bowl

Cooking instruction summary:

Directions Place broccoli and cauliflower in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until crisp-tender. Rinse in cold water. In a small bowl, combine the broccoli, cauliflower, peas, celery and onion. Combine the ranch dressing and sour cream; stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in bacon and cashews. Yield: 2 servings. Originally published as Green Pea Salad in Cooking for 2Spring 2009, p20 Nutritional Facts 3/4 cup equals 150 calories, 7 g fat (1 g saturated fat), 8 mg cholesterol, 326 mg sodium, 16 g carbohydrate, 5 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 fat. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Place broccoli and cauliflower in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until crisp-tender. Rinse in cold water.

2. In a small bowl, combine the broccoli, cauliflower, peas, celery and onion.

3. Combine the ranch dressing and sour cream; stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in bacon and cashews.


Nutrition Information:

Quickview
177k Calories
7g Protein
10g Total Fat
15g Carbs
17% Health Score
Limit These
Calories
177k
9%

Fat
10g
16%

  Saturated Fat
2g
15%

Carbohydrates
15g
5%

  Sugar
5g
6%

Cholesterol
10mg
3%

Sodium
207mg
9%

Get Enough Of These
Protein
7g
15%

Vitamin C
51mg
63%

Vitamin K
60µg
57%

Manganese
0.46mg
23%

Fiber
4g
20%

Folate
74µg
19%

Vitamin B1
0.27mg
18%

Phosphorus
167mg
17%

Vitamin A
778IU
16%

Copper
0.27mg
13%

Magnesium
48mg
12%

Vitamin B6
0.24mg
12%

Vitamin B3
2mg
11%

Potassium
383mg
11%

Zinc
1mg
10%

Iron
1mg
10%

Vitamin B2
0.16mg
9%

Selenium
5µg
7%

Vitamin E
0.79mg
5%

Vitamin B5
0.49mg
5%

Calcium
48mg
5%

Vitamin B12
0.1µg
2%

covered percent of daily need
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