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

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

69 calories; protein 2.5g 5% DV; carbohydrates 8.4g 3% DV; exchange other carbs 0.5; dietary fiber 1.7g 7% DV; sugars 2.8g; fat 2.4g 4% DV; saturated fat 0.3g 2% DV; cholesterolmg; vitamin a iu 325.1IU 7% DV; vitamin c 28.7mg 48% DV; folate 19.3mcg 5% DV; calcium 28.9mg 3% DV; iron 1.8mg 10% DV; magnesium 14mg 5% DV; potassium 113.7mg 3% DV; sodium 192.1mg 8% DV; thiamin 0.1mg 7% DV.