Sugar Snap Salad

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From: EatingWell Magazine Summer 2002

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.

Ingredients 4 servings

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  • 2 cups sugar snap peas, (8 ounces), trimmed
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon freshly ground pepper
  • 1 bunch scallions, trimmed and thinly sliced on the diagonal
  • 1/2 large red bell pepper, cut into 1 1/2-inch-long slivers

Preparation

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  1. 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.
  2. 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 information

  • Serving size: 3/4 cup
  • Per serving: 105 calories; 7 g fat(1 g sat); 3 g fiber; 8 g carbohydrates; 2 g protein; 57 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 1632 IU vitamin A; 67 mg vitamin C; 53 mg calcium; 2 mg iron; 154 mg sodium; 261 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 2 vegetable 11/2 fat

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