Sugar Snap Salad
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.
Prep Time:
15 mins
Total Time:
15 mins
Servings:
4 servings, 3/4 cup each
Ingredients
-
2 cups sugar snap peas, (8 ounces), trimmed
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2 tablespoons white-wine vinegar
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2 tablespoons extra-virgin olive oil
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1/4 teaspoon salt, or to taste
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1/8 teaspoon freshly ground pepper
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1 bunch scallions, trimmed and thinly sliced on the diagonal
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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 information
Calories 104, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 153 mg, Carbohydrate 4 g, Fiber 3 g, Protein 2 g, Potassium 147 mg. Daily Values: Vitamin A 25%, Vitamin C 80%. Exchanges: Vegetable 2,Fat 10.5.
Percent Daily Values are based on a 2,000 calorie diet
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