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Sugar Snap Salad
The EatingWell Diabetes Cookbook (2005)
Sweet, edible-podded peas make a bright, crisp and colorful salad, which is easily varied by substituting shallots for scallions or adding asparagus to the mix.
4 servings, 3/4 cup each
Active Time: 15 minutes |
Total Time: 15 minutes
- 2 cups sugar snap peas, (8 ounces), trimmed
- 2 tablespoons white-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon freshly ground pepper
- 1 bunch scallions, trimmed and thinly sliced on the diagonal
- 1/2 large red bell pepper, cut into 1 1/2-inch-long slivers
- Cook peas in lightly salted boiling water in a medium saucepan until tender-crisp, 2 to 3 minutes. Drain and rinse under cold running water.
- Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions, bell pepper and the peas; toss to coat. Serve within 1 hour.
Per serving :
7 g Fat;
1 g Sat;
5 g Mono;
0 mg Cholesterol;
4 g Carbohydrates;
2 g Protein;
3 g Fiber;
153 mg Sodium;
147 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 11/2 fat