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Makeover Low Fat Greek Yogurt Pea Salad Bruschetta
My childhood was full of church potlucks and no matter what the event was, at least one church lady would make their version of pea salad. I remember the days of pea salad and deviled eggs after church in my Sunday dress but hated the thought of all the mayonnaise and fat those recipes often included. Thus began my quest for a tasty yet lower fat version of this classic summer salad. With the addition of Greek Yogurt and substation of fat free mayonnaise instead of the traditional full fat version I have created something that tastes much like my childhood memories tell me it should without the fear of going over my daily calorie allowance. Best part of this recipe? It requires little to no thought to create. Just dump into a bowl and mix together!
2 Cups Frozen Sweet Peas
8 oz. Plain Greek Yogurt
¼ Cup Fat Free Mayonnaise
3 Green Onions Diced
1 Teaspoon Cayenne
2 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Dill
1 Teaspoon Smoked Paprika
Fresh Cracked Black Pepper
Mix all ingredients together in large bowl making sure well incorporated. Chill in refrigerator. You can serve just as it is or turn it into Bruschetta!
Bruschetta: Slice French Baguette and toast on oven on 350 degree on both sides. Let cool add salad and top with freshly chopped Parsley.
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