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Sugar Snap Salad

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READ REVIEWS ()

15 mins total
0 mins prep

104 calories/serving

Recipe Filed Under
Vegetable, American, Easy, Low Carb, Low Cholesterol, Low Fat, Vegetarian, Healthy, Low Calorie, Salad, Spring, Summer

Provided By: EatingWell

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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.

Ingredients

Serves:

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

Directions

1. 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.

2. 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 Facts

Per Single Serving / Serves 4 Total
Calories	104		Total Carbohydrates	4gm	1%
Calories from fat	63		Total Fat	7gm	11%
Saturated Fat	1gm	5%	Mono Unsaturated Fat	5gm
Protein	2gm		Cholesterol	0mg	0%
Fiber	3gm	3%	Sodium	153mg	6%