Sugar Snap Salad

http://www.eatingwell.com/recipes/sugar_snap_salad.html

From EatingWell:  Summer 2002, 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

Ingredients

• 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

Preparation

1. 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.
2. Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions, bell pepper and the peas; toss to coat. Serve within 1 hour.

Nutrition

Per serving : 104 Calories; 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