 | ||||||
| ||||||
Cheese, Peas & Shell Salad
Salad:
4 oz. (1 cup) uncooked small shell pasta
1 cup Frozen Sweet Peas
1 cup sliced celery
1/2 cup thinly sliced radishes
4 oz. sharp Cheddar cheese, cubed (1 cup)
Dressing:
1/3 cup light mayonnaise
2 tablespoons milk
2 tablespoons sweet honey mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Cook pasta to desired doneness as directed on package, adding peas during last 3 minutes of cooking time. Drain; rinse with cold water to cool. Drain well. In medium bowl, combine cooked pasta and peas, and all remaining salad ingredients. In small bowl, combine all dressing ingredients; blend well. Add to salad; toss gently to coat. Cover; refrigerate 30 minutes to blend flavors. 5 (3/4-cup) servings
"A man seldom thinks with more earnestness of anything than he does of his dinner."
Samuel Johnson (1709-1784)
Chop suey consists of small pieces of meat, chicken or shrimp stir-fried with celery, onions, bean sprouts, water chestnuts, mushrooms and/or other vegetables, and served over rice, usually with soy sauce.
|
