Sugar Snap Salad

From EatingWell: Summer 2002, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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.

4 servings, 3/4 cup each

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

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

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.
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; 2 g protein; 3 g fiber; 153 mg sodium; 147 mg potassium.

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

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 11/2 fat