Guest guest Posted November 4, 2002 Report Share Posted November 4, 2002 * Exported from MasterCook * Celery Salad Recipe By :Jean Kressy: Table for two Serving Size : 2 Preparation Time :0:00 Categories : New Import Salads Vegetarian {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sliced celery 1/3 cup dried sweet cherries 1/3 cup frozen green peas -- thawed 3 tablespoons chopped fresh parsley 1 1/2 tablespoons fat-free mayonnaise 1 1/2 tablespoons plain low-fat yogurt 1 tablespoon chopped pecans -- toasted 1 1/2 teaspoons fresh lemon juice 1/8 teaspoon salt 1/8 teaspoon black pepper Combine all ingredients; chill. Yield: 2 servings (serving size: about 2/3 cup). 160 cals, 21% from fat; 4g fat; 28 g carbs, 4 g fiber. Source: " Cooking Light 2002-November " Yield: " 1 1/3 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 3g Fat (18.1% calories from fat); 3g Protein; 29g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 356mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : A cool, crisp salad adds crunch and contrast to the menu. You can also use dried cranberries and walnuts. Nutr. Assoc. : 0 900996 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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