Fresh green salad, tossed with peas, cucumber and creamy feta.
1 cup peas (cooked from fresh or frozen, or canned, drained and rinsed) (See Notes)
6 cups salad greens, torn in bite-size pieces
½ cup chopped cucumber
½ cup low-fat salad dressing
½ cup low-fat feta cheese
- Wash hands with soap and water.
- In a large serving bowl, combine peas, salad greens and cucumber.
- Add dressing just before serving. Toss to mix well. Sprinkle with feta cheese.
- Refrigerate leftovers within 2 hours.
Cook frozen peas according to package directions or to 165 degrees F.
Try adding 2 tablespoons of chopped fresh mint for a refreshing twist!