Pepper Pea Salad (N/A&D/Ex) vegan too

[Guest guest]

When I was typing up this recipe today, it struck me that some of

Anna's

roasted red peppers would be mighty fine in this dish. I think I will

have to try

that next time around.

 

Pepper Pea Salad

 

1 package (16 oz) frozen peas, thawed

1 medium green pepper, julienned

1/2 cup chopped sweet onion

1/4 cup white vinegar

4 tsp olive oil

1 tsp Italian seasoning

 

In a large bowl, combine the peas, green pepper and onion. In a small

bowl,

whisk vinegar, oil and Italian seasoning. Pour over vegetables and

toss to

coat. Cover and refrigerate for at least an hour. Yield: 5 servings.

 

Nutritional analysis: One serving (2/3 cup) equals 114 calories, 4g

fat (1g

saturated fat), 0g cholesterol, 103mg sodium, 16g carbhydrate, 5g

fiber, 5g

protein.

Diabetic exchanges: 1 starch, 1/2 fat.