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Asian Salad

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

From EatingWell:  The EatingWell Healthy in a Hurry Cookbook (2006)

Pureeing roasted red peppers makes a colorful, creamy dressing for convenient water chestnuts and blanched snow peas.

4 servings | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 1 8-ounce can sliced water chestnuts, drained
• 8 ounces snow peas, blanched
• 2 jarred roasted red peppers or pimientos
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons toasted sesame oil

Preparation

1. Combine water chestnuts and snow peas in a medium bowl.
2. Puree roasted red peppers (or pimientos) with soy sauce and oil. Pour over the vegetables and toss to combine.

Nutrition

Per serving : 80 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 11 g Carbohydrates; 2 g Protein; 3 g Fiber; 193 mg Sodium; 114 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1/2 fat