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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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In Delano, Minnesota, Marlene Muckenhirn stirs up a light buttermilk and herb dressing to coat this colorful combination of green peas, crunchy carrots and mozzarella cheese cubes. Ingredients:
2 medium carrots, chopped |
1 package (16 ounces) frozen peas |
1 celery rib, thinly sliced |
1/4 cup cubed part-skim mozzarella cheese |
1/4 cup chopped green onions |
3 tablespoons buttermilk |
1 tablespoon plain yogurt |
1-1/2 teaspoons mayonnaise |
1/2 teaspoon red wine vinegar |
1/2 to 1 teaspoon dried basil |
1/4 teaspoon sugar |
1/8 teaspoon pepper |
Directions:
1. In a large saucepan, cook carrots in a small amount of boiling water for 2 minutes. Add peas; cook 5 minutes longer. Drain; rinse in cold water and drain again. Place in a bowl; add celery, cheese and onions.
2. In a small bowl, combine the remaining ingredients; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 6 servings.
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