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Asian Salad

:  The EatingWell Healthy in a Hurry Cookbook (2006)

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


Asian Salad Recipe

Makes: 4 servings

Active Time:

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

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Preparation

  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

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

Type of Dish
Salad, side/appetizer
Ethnic/Regional
Asian
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Gluten free
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Picnic
Quick (total 30 min. or less)
Vegan
Vegetarian
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
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