Shoepeg Corn and Baby Pea Salad

Another favorite from Christmas, this year! I am officially addicted to this- which is saying something because its all veggies. It's another recipe from my mother-in-law, Denise. She has the most amazing and unique recipes. This is originally from recipezaar.com and by "Pam-I-am" whoever that is. It makes 8 servings and is 179 calories per serving. You could cut it back if you used splenda instead of sugar. When I remake this, I'll post the alternate nutrition info if you use splenda.

What you need:

Salad:

• 1 large green pepper, seeded and chopped
• 1 1/2 cups celery, chopped
• 1 (15 oz) can baby green peas (Le Seueur brand)
• 1 cup green onions, chopped
• 1 (4 oz) jar diced pimentos, drained
• 1 (11 oz) can white shoepeg corn (Green Giant Brand preferred)

Dressing:

• 1/2 cup apple cider vinegar
• 1/4 cup sugar (or substitute Splenda)
• 1/4 canola (or olive) oil
• 1/4 tsp salt
• 1 tsp dried dill

What to do:

1. In a large bowl with a good top that seals, combine all of the vegetables and toss to combine.
2. In a separate jar or bowl mix together dressing ingredients.
3. Pour dressing onto salad and mix. Place tight fitting top on bowl and refrigerate for at least 2 hrs.
4. While salad is in refrigerator, reach in about every 30 mins or so and give the bowl a shake upside down to help dressing cover all veggies.
5. Serve cold with slotted spoon.

Complete nutrition info:

• 1 serving= 1/8 recipe, 186 g
• Calories = 179
• Total Fat= 7.5 g
• Sat Fat = .6 g
• Polyunsat. Fat = 2.3 g
• Monounsat. Fat = 4.1 g
• Trans. Fat = 0.0 g
• Cholesterol = 0 mg
• Sodium = 97 mg
• Potassium = 386 mg
• Total Carbs = 25.4 g
• Dietary Fiber = 4.9 g
• Sugar = 10.8 g
• Protien = 4.8 g
• Vit A = 21%
• Vit B6 = 13%
• Vit C = 92%
• Vit E = 6%
• Calcium = 3%
• Magnesium = 8%
• Iron = 8% 

Hope to see less of each other next time!

Casey