Asian Salad

Asian Salad

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From the EatingWell Kitchen

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


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  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.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 69 calories; 2 g fat(0 g sat); 2 g fiber; 8 g carbohydrates; 2 g protein; 19 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 325 IU vitamin A; 29 mg vitamin C; 29 mg calcium; 2 mg iron; 192 mg sodium; 114 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1/2 fat

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