Peas-at-Ease Salad
Recipe from
Better Homes and Gardens
Don't fret over the pea pods that pop open during cooking. They add dimension to the presentation of this simple side-dish salad.
Servings:
6 side-dish servings
Prep Time:
30 mins
Total Time:
1 hr
Ingredients
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3 mediumcarrotssee savings
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3 cupssugar snap peas, ends trimmed (10 ounces)see savings
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1/4 cupthinly sliced shallots or green onionsee savings
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3 tablespoonssnipped fresh cilantrosee savings
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3 tablespoonswhite wine vinegarsee savings
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1 tablespoonolive oilsee savings
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2 teaspoonssugarsee savings
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3/4 teaspoonDijon-style mustardsee savings
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1/2 teaspoonfinely shredded lemon peelsee savings
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Dashsaltsee savings
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Fresh chivessee savings
Directions
1.
Peel carrots. Using a vegetable peeler, carefully cut carrots into long, wide ribbons. Place in cold water to crisp. Set aside.
2.
Cook peas, covered, in a small amount of boiling salted water for 2 to 4 minutes or until crisp-tender. Drain. Rinse with cold water; drain again.
3.
Drain carrot ribbons. In a large bowl combine carrot ribbons, peas, shallots, and cilantro; set aside.
4.
For dressing, in a screw-top jar combine white wine vinegar, olive oil, sugar, Dijon-style mustard, lemon peel, and salt. Cover; shake well. Pour dressing over peas and carrots mixture; toss lightly to coat. Cover and chill for 30 to 60 minutes before serving. Serve with a slotted spoon. Garnish with fresh chives. Makes 6 side-dish servings.
Nutrition information
Calories 65, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 64 mg, Carbohydrate 10 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 94%, Vitamin C 38%, Calcium 2%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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