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. Source: EatingWell Magazine, Summer 2002

Beth-Ann Bove


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; total fat 7.3g 11% DV; saturated fat 1g; cholesterolmg; sodium 154mg 6% DV; potassium 261mg 7% DV; carbohydrates 8.3g 3% DV; fiber 2.9g 12% DV; sugar 4g; protein 2.5g 5% DV; exchange other carbs 1; vitamin a iu 1632IU; vitamin c 67mg; folate 57mcg; calcium 53mg; iron 2mg; magnesium 24mg; thiaminmg.