Dilled Peas and Potatoes Vinaigrette
Source: Marilyn Helton, author of our Diabetic Dining on Fabulous Foods column.

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
1 (16 oz.) package frozen pea pods
1/4 cup green onion, minced
8 small red potatoes, cooked and sliced

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 peas, green onion and potatoes 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: Exchanges: 2 Bread, 1 1/2 Fat.
197 Cal, 7g Fat 30g Carb, 0mg Cholesterol, 4g Protein, 86mg Sodium, 54mg Calcium