Pureeing roasted red peppers makes a colorful, creamy dressing for convenient water chestnuts and blanched snow peas.

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

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

1. Combine water chestnuts and snow peas in a medium bowl.
2. Puree roasted red peppers (or pimientos) with soy sauce and oil. Pour over the vegetables and toss to combine.

NUTRITION INFORMATION: Per serving: 80 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 11 g carbohydrate; 2 g protein; 3 g fiber; 193 mg sodium; 114 mg potassium.

1 Carbohydrate Serving