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



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; carbohydrates 8.4g; dietary fiber 1.7g; sugars 2.8g; fat 2.4g; saturated fat 0.3g; vitamin a iu 325.1IU; vitamin c 28.7mg; folate 19.3mcg; calcium 28.9mg; iron 1.8mg; magnesium 14mg; potassium 113.7mg; sodium 192.1mg; thiamin 0.1mg.

2 vegetable, 1/2 fat