Nutrition per serving may change if servings are adjusted.
4 cups snow peas (about 12 ounces), trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 tablespoon minced shallot
1 teaspoon sugar
¼ teaspoon salt
½ small jícama, peeled and cut into matchsticks (about 1 cup; see Tip)
Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Have a bowl of ice water by the stove. Steam snow peas until tender-crisp, about 3 minutes. Transfer the peas to the ice water. Drain.
Cut peels and white pith from oranges. Working over a bowl, cut the segments from surrounding membranes. Squeeze the peels and membranes over the bowl to extract about 3 tablespoons juice before discarding them. Transfer the segments with a slotted spoon to a small bowl. Whisk oil, vinegar, shallot, sugar and salt into the juice. Return the segments to the bowl along with the snow peas and jicama; toss with the dressing.
Tip: Jícama is a round root vegetable with brown skin, white flesh and a slightly sweet, nutty flavor. Look for it with other produce.
138 calories;7 g fat(1 g sat); 5 g fiber; 17 g carbohydrates; 3 g protein; 51 mcg folate; 0 mg cholesterol; 10 g sugars; 1 g added sugars; 869 IU vitamin A; 79 mg vitamin C; 58 mg calcium; 2 mg iron; 149 mg sodium; 302 mg potassium
I made it pretty much as stated and it was a hit! The hostess liked so much that she asked for the recipe to serve at Easter! I used mandarin oranges because they’re easier to separate. I used OJ for the dressing.