Colorful Pea Salad

A light buttermilk and herb dressing coats this colorful combination of vegetables. From Taste of Home's Quick Cooking Annual Recipes 2000 (Prep time includes refrigeration)

• Ready In: 1 hr 20 mins
• Serves: 9

Ingredients

• 2  medium carrots, chopped
• 1 (16 ounce) package  frozen peas
• 1  celery rib, thinly sliced
• 1⁄4 cup reduced-fat mozzarella cheese, shredded (or you could use cheddar)
• 2  green onions, sliced
• 3  tablespoons buttermilk
• 1  tablespoon plain yogurt
• 1 1⁄2 teaspoons fat-free mayonnaise
• 1⁄2 teaspoon cider vinegar or 1⁄2 teaspoon red wine vinegar
• 1⁄2-1  teaspoon dried basil
• 1⁄4 teaspoon sugar
• 1⁄8 teaspoon pepper

Directions

1. In a saucepan, cook carrots for in water 2 minutes.
2. Add peas; cook 5 minutes.
3. Drain; rinse with cold water and drain again.
4. Place in bowl; add celery, cheese and onion.
5. Combine remaining ingredients and pour over pea mixture; toss to coat.
6. Refrigerate for at least 1 hour.