Dilled Peas & Potatoes Vinaigrette

1/3 C olive oil 1/4 C plus 1 T wine vinegar 2 T minced fresh dill 1/2 tsp. fresh ground black pepper 1/4 tsp. salt 1 - 16 oz. package frozen pea pods 1/4 C green onion, minced 8 small red potatoes, cooked & sliced

Makes 8 servings Combine first five ingredients in a jar with tight-fitting lid; shake to blend well. Blanch peas in boiling water for 2 minutes; drain well. Toss peas, green onion and potatoes with dressing; cover and let stand up to two hours, stirring occasionally. Arrange salad on serving platter or in salad bowl. Serve at room temperature. Per Serving: 197 Cal 7g Fat 30g Carb 0mg Cholesterol 4g Protein 86mg Sodium 54mg Calcium Exchanges: 2 Bread 1-1/2 Fat.