- 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.
Yield: 5 1/2 cups. Serving size: 1/2 cup.
Nutrition Facts Per Serving:
Calories: 71, Carbohydrates: 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.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.