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Prep 15min
Total1hr15min
Ingredients16
Servings12
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Ingredients
Salad
4
cups frozen baby sweet peas
1
(11-oz.) can Sweet Yellow and White Corn, drained
1
(8-oz.) can sliced water chestnuts, drained, rinsed
1
(4-oz.) jar diced pimientos, drained
1/3
cup thinly sliced green onions
3 1/2
oz. hot pepper Monterey Jack cheese, diced (2/3 cup)
Dressing
1/3
cup light sour cream
1/4
cup light mayonnaise
1
tablespoon sugar
2
tablespoons red wine vinegar
1
garlic clove, minced or 1/4 teaspoon garlic powder
1
teaspoon salt
1/4
to 1/2 teaspoon pepper
Garnish, if desired
4
ornamental kale leaves or curly lettuce
1
green onion
1
small red bell pepper
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Steps
1
Cook peas until crisp-tender as directed on package. Drain; rinse with cold water to cool. In large bowl, combine peas and all remaining salad ingredients; mix well.
2
In small bowl, combine all dressing ingredients; mix well. Add to salad; toss to mix. Refrigerate 1 hour or until chilled.
3
Line individual salad plates or serving bowls with kale. Spoon salad onto kale. Garnish with green onion and bell pepper.
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Nutrition Facts
Serving Size:1/2 Cup
Calories from Fat
60
% Daily Value*:
Vitamin A
20%
20%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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