1/3 c. plain lowfat yogurt
1 1/2 tbsp. Dijon mustard
1/8 tsp. ground pepper
1 pkg. (10 oz.) frozen petite peas, thawed or 1 can sm. peas
1 hard cooked egg, chopped (I throw away yolk)
1/2 c. finely chopped red bell pepper
1/3 c. thinly sliced green onions (including tops)
1/4 c. thinly sliced celery
Lettuce leaves

In a 2 to 3 quart bowl combine yogurt, mustard and ground pepper; mix until smooth. Add peas, egg, bell pepper, onions and celery. Mix lightly to coat vegetables with dressing. Cover and refrigerate for at least 3 hours or until next day. Makes 6 servings. Fat - 2 grams.