Sugar Snap Pea Salad
Sweet and crunchy snap peas make a bright, crisp, kid-friendly salad
This colorful salad pairs well with grilled chicken or shrimp.
Makes 4 servings
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 large red bell pepper, cut into slivers
Instructions:
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.
Exchanges: 2 vegetable, 1 1/2 fat
Nutrition Information | Per Serving |
---|---|
Fat |
7 g |
Saturated fat |
1 g |
Cholesterol |
0 mg |
Protein |
2 g |
Carbs |
9 g |
Fiber |
4 g |
Sodium |
153 mg |
Updated August 31, 2021