Cold Peas and Carrots Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
10 oz bag of peas and carrots1/2 cup mayo1/2 medium onion2 eggs, hard boiled1 tbsp vinegar and 1 tbsp sugar/splenda, optionalsalt and pepper to taste
1. Defrost frozen bag of peas and carrots in cool water. While the veggies defrost, start boiling 2 eggs and chop up the onion.
2. When eggs are done, drained them and cool them off so that you can peel their shells. Then dice them.
3. Drain the peas/carrots.
4. Mix peas, mayo, chopped onion and egg, and 1 tbsp vinegar and 1 tbsp sugar/splenda (if using). Add salt and pepper to taste (I love mine with a lot of pepper).
Serving Size: Makes six 2/3 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CLASSICVIXEN.
2. When eggs are done, drained them and cool them off so that you can peel their shells. Then dice them.
3. Drain the peas/carrots.
4. Mix peas, mayo, chopped onion and egg, and 1 tbsp vinegar and 1 tbsp sugar/splenda (if using). Add salt and pepper to taste (I love mine with a lot of pepper).
Serving Size: Makes six 2/3 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CLASSICVIXEN.
Nutritional Info Amount Per Serving
- Calories: 171.9
- Total Fat: 15.3 g
- Cholesterol: 66.8 mg
- Sodium: 151.6 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 1.8 g
- Protein: 4.0 g
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