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Tuesday, November 5, 2013

Go Green With This Easy Salad

Janet Groene’s
Pea and Peanut Salad
    This unusual combination is colorful, nutritious and a dish that can easily be adapted for gluten-free, low-fat or vegetarian diets. It can be made peanut-free by substituting soy nuts. You might also substitute cooked, cooled edemame for some or all of the peas.

3 to 4 ribs celery, diced
3 to 4 scallions, diced
16-ounce bag of peas, thawed
1 ½ cups unsalted, dry roasted peanuts
8-ounce tub of plain yogurt
½ cup real mayonnaise
    Toss celery, scallions, peas and peanuts together. Whisk yogurt and mayonnaise and fold into the vegetable mixture. Serve at once or chill. Makes about 7 cups of salad. 

See more of Janet Groene's RV-ready recipes at Her book Cooking Aboard Your RV, 2nd Edition, can be ordered from the RV Book Store, (800) 274-9738.             

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