Tuesday, May 5, 2009

French Salad

500 g (1 lb 2 oz) boiled peas
200 g (7 oz) boiled carrots, diced
3 medium potatoes, cooked and diced
4-5 pickled cucumbers
1 cup low fat sour cream
300 g (10 oz) fat free mayonnaise
1 tsp prepared mustard
salt, pepper

  1. Toss the peas, carrots, potatoes, cucumbers together in a bowl.
  2. Mix in the sour cream, mayonnaise and mustard. Season with salt and pepper.

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