Thursday, May 2, 2013


Peas? Low carb?  Well, no, peas themselves are not.  They are a starchy vegetable. I don't usually eat them, but I had some frozen peas thawed and needed to use them, and wondered if I could possibly make a salad out of them low enough in carbs per serving that I could enjoy them.  So adding another very low carb veggie, such as zucchini, did the trick.  This made a delicious once-in-a-while side dish that even a low-carber can enjoy.  I used a "light" mayonnaise that is also low carb but you can use regular homemade mayo if you prefer which would be healthier.  This has a smokey cheddar cheese in it that really gives it that extra something as well.  You can also use more eggs in it, which I would have preferred, but my hubby does not like boiled eggs, so I only put in two and tried to sneak them by him.  He did eventually notice them so I grabbed them off his plate out of his salad and happily ate them for him.  I tell ya, it's a challenge cooking for a family that is all on different diets and has different likes and dislikes!

I also had a zucchini that needed to get used.  So you might say this salad was my end-of-the-week-use-up-the-fresh-veggies-before-they-spoil salad. It turned out delicious! I would have also added celery, which you may decide to do, but my son does not like celery, *sigh*.  What's a mother/wife to do?  So add your own touches to this however you want.  Less of one thing, more of another, whatever.

ZUCCHINI AND PEA SALAD                    

2 cups  frozen peas -- thawed (OR fresh if you have them)
1 2/3 cups  zucchini -- diced (about 1, 9 to 10-inch zucchini)
4 ounces  Smokey Sharp Cheddar, (Hoffman's) -- cubed (or just plain cheddar)-double it if you prefer more cheese (I would have if I had had more)
1/4 cup  green onions
1 tablespoon  minced garlic
2 large  eggs, hard-boiled -- chopped
2 tablespoons Real Bacon Bits
1/2 cup  Light Mayonnaise, Hellman's
1/4 cup  Greek yogurt (OR sour cream)
1/2 tablespoon  mustard
2 drops  liquid sucralose
1 tablespoon  vinegar
seasoned salt -- to taste

In medium salad bowl, mix peas, zucchini, cheese, onions, garlic, eggs, and bacon bits.

In mixing bowl, combine mayonnaise, Greek yogurt, mustard, sucralose, vinegar, and seasoned salt. Mix well.

Pour dressing over vegetables and toss together.

Makes about 4 cups.

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8, 1/2 cup Servings/Per Serving: 150 Calories; 9g Fat (56.7% calories from fat); 8g Protein; 8g Carbohydrate; 2g Dietary Fiber--6g net carbs


  1. Sounds very innovative, Ginny. LOL I don't like celery either.

    1. I can't quite wrap my brain around not liking celery, ha ha. ;) Thanks Jennifer!

  2. Looks yummy Ginny - except that I don't eat bacon -- do you have a substitute you would recommend?

    1. You could just leave the bacon out Cindy

  3. Ginny- made this today for lunch with my parents. It was a big hit. I will definitely be making it again. Thx so much for the recipe.



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