Chilled Green Pea-And-Lettuce Salad (2 PTS)

Recipe Ingredients

4 cups	948ml	Shelled green peas
4 cups	584g / 20oz	Coarsely chopped iceberg lettuce
1/2 cup	73g / 2.6oz	Chopped water chestnuts
6 tablespoons	90ml	White wine vinegar
6 tablespoons	90ml	Water
2 tablespoons	30ml	Olive oil
1 1/2 teaspoons	7.5ml	Cornstarch
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground nutmeg
1/4 teaspoon	1.3ml	Pepper
2 tablespoons	30ml	Fat-tree mayonnaise type salad dressing
8		Boston lettuce leaves

Recipe Instructions

1. Cook peas in boiling water 1 minute. Drain and rinse under cold water.

Combine peas, iceberg lettuce, and water chestnuts in a bowl: cover and

refrigerate. 2. Combine vinegar and next 7 ingredients (vinegar through

pepper) in a small saucepan: stir with a whisk until blended. Bring to a

boil, and cook 1 minute, stirring constantly. Remove from heat, and let

cool. Add salad dressing. and stir with a whisk until well blended. Pour

dressing over salad, tossing gently to coat. Spoon salad into Boston

lettuce leaves Serve immediately.

Yield: 8 (2/3cup) servings.

Exchanges: 1 B, 1 FR/V, 1 FA

Per serving: CAL 129 (29% from fat); FRO 6.4 g; FAT 4.1 g (sat 0.6 g);

CARB 18.3 g; FIB 3.9 g; CHOL 0 mg; IRON 1.8 mg; SOD 215 mg; CALC 24 mg.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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