Pureeing roasted red peppers makes a colorful, creamy dressing for convenient water chestnuts and blanched snow peas.
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.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
2 vegetable, 1/2 fat