Wednesday, February 5, 2014

Pea Salad

This is one of those "have-been-around-forever" salads.  Something that almost always shows up at potlucks or taken to the home of someone who has just lost a loved one.  You know what I'm talking about.

And while our tastes and knowledge about food have certainly changed over the last several decades, every once and a while you just crave one of those dishes from your past.  This is about as simple as they come: four ingredients in the salad, just three in the dressing.  And using reduced-fat mayo, this is one dish from the past that isn't laden with tons of fat and calories.

PEA SALAD (2-4 servings)

1 can (15 oz) LeSeure young small peas
2 ribs celery, chopped
1 small or 1/2 large apple, chopped
1/4 cup chopped pecans

1/4 cup mayo
1 Tbsp tarragon vinegar
1/2 Tbsp sugar or Splenda

Mix dressing ingredients together and whisk until smooth.  Set aside.

Mix salad ingredients.  Coat with dressing.  Can be served immediately or kept in the fridge for a day or two.

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