Dilled peas, carrots, and pearl onions

1 can (15 ounces) small, young peas, rinsed and drained
1 can (15 ounces) baby carrots, rinsed and drained
1 jar (15 ounces) pearl onions, drained
3 tablespoons reduced-calorie margarine
1 teaspoon dried dill
1/4 cup walnut pieces

Put peas, carrots, and onions in three separate pans and warm over low-medium heat. You may need to add a small amount of water to each pan to prevent sticking. Meanwhile, melt margarine in a small saucepan. Add dill and walnut pieces. Cook over medium heat for 3 minutes, stirring frequently.

Drain vegetables and place in mounds, by vegetable, on a serving platter. Drizzle with the walnut and margarine mixture and serve.

Nutrition Facts

Per Serving:
  Calories: 71
  Carbohydrate: 8 g
  Protein: 3 g
  Fat: 3 g
  Saturated fat: <1 g
  Sodium: 304 mg
  Fiber: 3 g
 
Exchanges per serving: 2 vegetable, 1/2 fat
Carbohydrate choices: 1/2