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Pea Salad

Yield: 4 servings (each serving is a heaping 1/2 cup)

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  • 2 cups frozen peas, thawed
  • 4 slices center cut bacon, cooked and cut into bite size pieces
  • 1/3 cup reduced fat Mexican cheese, shredded
  • 1/4 cup red onion, chopped
For the dressing:
  • 1/4 cup light mayonnaise
  • 1/4 cup fat free sour cream
  • 1 teaspoon vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a small bowl mix together the light mayonnaise, fat free sour cream, vinegar, salt and pepper.

  2. In a large bowl add the peas, bacon, cheese, red onion and dressing. Mix together.

  3. Cover and refridgerate for two hours.