Vegetable & Pea Salad
Serve grilled pork or chicken

• 1 - 16 ounce package frozen peas, thawed
• 1 - 8 ounce can sliced water chestnuts, drained
• 1/4 cup diced radishes
• 1/2 cup diced sweet red pepper
• 1/3 cup diced red onion
• 1/3 cup low fat mayonnaise (we used Hellmann's®)
• 1 teaspoon dill weed
• 1/2 teaspoon garlic salt
• 1/2 teaspoon poppy seeds

In a large serving bowl, combine the peas, water chestnuts, radishes, red pepper and onion. In a small bowl, combine the remaining ingredients. Pour over vegetables and toss gently to coat. Cover and refrigerate until serving.

Per Serving: 100 Calories; 1g Fat (11.4% calories from fat); trace Saturated Fat; 5g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 375mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

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