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

EatingWell Test Kitchen
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Ingredients

Directions

  • Combine water chestnuts and snow peas in a medium bowl.

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  • Puree roasted red peppers (or pimientos) with soy sauce and oil. Pour over the vegetables and toss to combine.

Tips

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 Facts

69 calories; 2.4 g total fat; 0.3 g saturated fat; 192 mg sodium. 114 mg potassium; 8.4 g carbohydrates; 1.7 g fiber; 3 g sugar; 2.5 g protein; 325 IU vitamin a iu; 29 mg vitamin c; 19 mcg folate; 29 mg calcium; 2 mg iron; 14 mg magnesium;