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Sugar Snap Salad

Summer 2002, The EatingWell Diabetes Cookbook (2005)

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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.


Sugar Snap Salad

Makes: 4 servings, 3/4 cup each

Active Time:

Total Time:

Ingredients

  • 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

  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

Per serving: 104 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber; 153 mg sodium; 147 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (25% dv).

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 11/2 fat


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