Celery, pea, and cherry salad

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.