From Cooking Light magazine. A cool, crisp salad adds crunch and contrast to the menu. You can also use dried cranberries and walnuts.
3/4 cup sliced celery
1/3 cup of dried sweet cherries
1/3 cup of frozen green peas, thawed
4 Tbsp chopped fresh parsley
1-1/2 Tbsp of fat free mayonnaise
1-1/2 Tbsp of plain low-fat yogurt
1 Tbsp chopped pecans, toasted
1-1/1 tsp fresh lemon juice
1/8 tsp salt
1/8 tsp black pepper
Combine all ingredients, chill. Yield, 2 servings; serving size about 2/3 cup.