DILLED PEAS AND POTATOES VINAIGRETTE
(diabetic friendly recipe)

1/3 cup olive oil
1/4 cup plus 1 Tbsp wine vinegar
2 Tbsp minced fresh dill
1/2 tsp. fresh ground black pepper
1/4 tsp. salt
8 small red potatoes, cooked & sliced
1 (16 oz.) package frozen pea pods
1/4 cup green onion, minced

Combine first five ingredients in a jar with tight-fitting lid; shake to blend well.

Blanch peas in boiling water for 2 minutes; drain well.

Toss potatoes, peas, and green onion with dressing; cover and let stand up to two hours, stirring occasionally.

Arrange salad on serving platter or in salad bowl. Serve at room temperature.

Makes 8 servings
Per Serving:
197 Cal
7g Fat
30g Carb
0mg Cholesterol
4g Protein
86mg Sodium
54mg Calcium

Exchanges:
2 Bread
1-1/2 Fat.