Cold Peas and Carrots Salad
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Cold Peas and Carrots Salad calories by ingredient
Introduction
This is an offshoot of traditional pea salad, but it's a few days before payday and I want pea salad, so I made do with what's in the house. This is an offshoot of traditional pea salad, but it's a few days before payday and I want pea salad, so I made do with what's in the house.Number of Servings: 6
Ingredients
-
10 oz bag of peas and carrots
1/2 cup mayo
1/2 medium onion
2 eggs, hard boiled
1 tbsp vinegar and 1 tbsp sugar/splenda, optional
salt and pepper to taste
Tips
Because the peas and carrots are freshly defrosted, the salad probably does not need to be cooled in the fridge. However, this tastes good the next day, too!
Directions
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.