Home » Asian Salad
Asian Salad
From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006)
Pureeing roasted red peppers makes a colorful, creamy dressing for convenient water chestnuts and blanched snow peas.
4 servings
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Total Time:
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |
View Our Nutrition Guidelines »Ingredients
- 1 8-ounce can sliced water chestnuts, drained
- 8 ounces snow peas, blanched
- 2 jarred roasted red peppers or pimientos
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
Preparation
- Combine water chestnuts and snow peas in a medium bowl.
- Puree roasted red peppers (or pimientos) with soy sauce and oil. Pour over the vegetables and toss to combine.
Nutrition
Per serving: 80 calories; 3 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber; 193 mg sodium; 114 mg potassium.
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 1/2 fat
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Recipe Categories
- Health & Diet Considerations
- High fiber
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Gluten free
- Diabetes appropriate
- Meal/Course
- Dinner
- Preparation/ Technique
- No-cook
- Servings
- 4
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
- Ethnic/Regional
- Asian
- Type of Dish
- Salad, side/appetizer
- Style/Theme
- Vegetarian
- Vegan
- Quick (total 30 min. or less)
- Picnic
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