Page 105 - Harrington Family Recipes

White Corn and Baby Pea Salad

Serving Size : 12 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ozs white corn kernels, frozen -- thawed
16 ozs peas, frozen -- thawed
1 c jicama -- chopped
1/2 c green onion -- sliced
1/4 c red bell pepper -- chopped
1/2 c seasoned rice vinegar
2 tbsps brown sugar
1 tsp dried parsley
1/2 tsp salt

In a large mixing bowl combine corn, peas, jicama, green onion and sweet
pepper. For dressing, in a screw-top jar combine vinegar, brown sugar,
parsley and salt. Cover and shake well. Pour over salad; toss gently to
coat. Cover and chill up to 2 hours.

Weight Watchers = 1 point

Description: "Non-Fat"
Source: "Myrtis Neyhouse"

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Per Serving (excluding unknown items): 75 Calories; trace Fat (4.9%
calories from fat); 3g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 134mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Other Carbohydrates.

NOTES : Myrtis made this when Noel & Marcia was here over the 4th,
it was so good. She gave me the recipe and I made it
(just for me) on 7/20/2001.

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