Betty's Healthy Green Pea Salad | crispy avocado salad | Orangesandavocados

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Betty's Healthy Green Pea Salad
Betty demonstrates how to make Healthy Green Pea Salad. This is a delightful blend of green peas, pickled beets, yellow squash, cucumbers, green onions, and parsley. It is tossed in white wine vinegar with sugar or sweetener.

Healthy Green Pea Salad

1 pound frozen green peas, steamed until crisp-tender
15-oz. can pickled beets, drained, rinsed, and cubed
1 yellow squash, cubed
1 cucumber, cubed
1/2 cup chopped green onion tops
1/2 cup chopped curly parsley
1/4 cup white wine vinegar (You may use any type of vinegar.), or to taste
1/4 cup sugar or artificial sweetener or to taste

Place 1 pound frozen green peas, a 15-oz. can cubed pickled beets, 1 cubed yellow squash, 1 cubed cucumber, ½ cup chopped green onion tops, ½ cup chopped curly parsley, 1/4 cup white wine vinegar, and 1/4 cup sugar or artificial sweetener in a large bowl. Toss, in order to coat all vegetables with vinegar and sugar. Cover with plastic wrap and refrigerate 4 hours (or overnight). Serve in small bowls or on salad plates. Enjoy! This is a healthy and hearty salad for those of you who are dieting. I hope you like it! –Betty

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crispy avocado salad

Betty demonstrates how to make Healthy Green Pea Salad. This is a delightful blend of green peas, pickled beets, yellow squash, cucumbers, green onions, and parsley. It is tossed in white wine vinegar with sugar or sweetener.

Healthy Green Pea Salad

1 pound frozen green peas, steamed until crisp-tender
15-oz. can pickled beets, drained, rinsed, and cubed
1 yellow squash, cubed
1 cucumber, cubed
1/2 cup chopped green onion tops
1/2 cup chopped curly parsley
1/4 cup white wine vinegar (You may use any type of vinegar.), or to taste
1/4 cup sugar or artificial sweetener or to taste

Place 1 pound frozen green peas, a 15-oz. can cubed pickled beets, 1 cubed yellow squash, 1 cubed cucumber, ½ cup chopped green onion tops, ½ cup chopped curly parsley, 1/4 cup white wine vinegar, and 1/4 cup sugar or artificial sweetener in a large bowl. Toss, in order to coat all vegetables with vinegar and sugar. Cover with plastic wrap and refrigerate 4 hours (or overnight). Serve in small bowls or on salad plates. Enjoy! This is a healthy and hearty salad for those of you who are dieting. I hope you like it! –Betty

Please subscribe:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

*Both can be ordered from or

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Betty’s Website:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Other places to watch Betty’s Kitchen:

Facebook:

Pinterest:

Twitter:

Google+:

ifood.tv: