Ingredients
4
cups frozen baby sweet peas
1
(11-oz.) can Sweet Yellow and White Corn, drained
1
(8-oz.) can sliced water chestnuts, drained, rinsed
1
(4-oz.) jar diced pimientos, drained
1/3
cup thinly sliced green onions
3 1/2
oz. hot pepper Monterey Jack cheese, diced (2/3 cup)
1/3
cup light sour cream
1/4
cup light mayonnaise
1
tablespoon sugar
2
tablespoons red wine vinegar
1
garlic clove, minced or 1/4 teaspoon garlic powder
1
teaspoon salt
1/4
to 1/2 teaspoon pepper
4
ornamental kale leaves or curly lettuce
1
green onion
1
small red bell pepper
Preparation
Cook peas until crisp-tender as directed on package. Drain; rinse with cold water to cool. In large bowl, combine peas and all remaining salad ingredients; mix well.
In small bowl, combine all dressing ingredients; mix well. Add to salad; toss to mix. Refrigerate 1 hour or until chilled.
Line individual salad plates or serving bowls with kale. Spoon salad onto kale. Garnish with green onion and bell pepper.
