This is another recipe that I developed for an after funeral light supper. Uncle Jerry really liked it….
Ingredients
- 1 10 oz bag frozen peas (petite peas are best for this as they are generally more tender and less starchy)
- 1 bunch fresh mint, (or about 1/3 cup chopped)
- 1/2 bunch fresh celantro (or about 1/3 cup chopped)
- 1/2 tsp salt
- 1 tsp black pepper
- 1/2 cup lite sour cream
- 1/4 cup lite mayonnaise
Procedure
- Bring two cups of water to a boil in a sauce pan
- While the water is heating remove the mint and celantro leaves from stems and roughly chop
- Add the peas to the boiling water and remove from heat. Allow the peas to sit in the water for about 1 minute.
- Drain the peas and place in a bowl.
- Add the mint, celantro, salt and pepper to the peas and gently toss with a spoon or spatula
- Add the sour cream and maionnaise; gently combine.
Variations
One could add thinly 1 cup of sliced button mushrooms, or 1/2 cup sliced almonds to the salad for interesting variations.