Mary Lu'S Overnight Cauliflower Peas And Dill Salad - cooking recipe

Ingredients

3 cups small cauliflower florets
2 cups frozen peas
3 -5 green onions, chopped
3 celery ribs, diced
2 tablespoons snipped fresh dill or 2 teaspoons dried dill
1 1/2 teaspoons garlic salt (optional)
1/2 cup plain yogurt, see note
1/2 cup mayonnaise, see note

Preparation

Note: You can use fat free, low fat or full fat for both the mayo and the yogurt. Your choice.
In large bowl that can be covered, combine all ingredients and toss well.
Refrigerate for several hours or overnight before serving.
When peas have thawed the salad is ready to eat. Chilling overnight allows the flavor to develop.
Based on 1 cup servings. If using with lots of other food [think picnic] and half cup servings it can serve up to 12.