Directions:
- In a saucepan over medium heat, bring water to a boil. Add celery; cover and cook for 8 minutes. Add peas; return to a boil. Cover and cook for 2-3 minutes or until vegetables are tender; drain.
- In a small bowl, combine sour cream, rosemary, salt and garlic salt; mix well. Toss vegetables with pimientos; place in a serving bowl. Top with sour cream mixture. Sprinkle with almonds. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77 Kcal (322 kJ) | ||
| Calories from fat | 51.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.72g | 9% | |
|---|---|---|---|
| Cholesterol | 8.14mg | 3% | |
| Sodium | 173.38mg | 7% | |
| Potassium | 185.34mg | 4% | |
| Total Carbs | 4.42g | 1% | |
| Sugars | 1.41g | 6% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 2.88g | 6% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 61.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 96.87 Kcal (406 kJ) | ||
| Calories from fat | 64.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.2g | 9% | |
|---|---|---|---|
| Cholesterol | 10.24mg | 3% | |
| Sodium | 218.1mg | 7% | |
| Potassium | 233.15mg | 4% | |
| Total Carbs | 5.56g | 1% | |
| Sugars | 1.77g | 6% | |
| Dietary Fiber | 2.02g | 6% | |
| Protein | 3.63g | 6% | |
| Vitamin C | 2.9mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 76.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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