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.

Beth-Ann Bove
Source: EatingWell Magazine, Summer 2002


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

105 calories; protein 2.5g 5% DV; carbohydrates 8.3g 3% DV; dietary fiber 2.9g 12% DV; sugars 4g; fat 7.3g 11% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 1632.4IU 33% DV; vitamin c 67.3mg 112% DV; folate 57.3mcg 14% DV; calcium 53.2mg 5% DV; iron 1.8mg 10% DV; magnesium 23.7mg 9% DV; potassium 261.1mg 7% DV; sodium 154.4mg 6% DV; thiamin 0.1mg 12% DV.