Crunchy Pea Salad
Serving Size : 5
2 1/4 cups shelled green peas
1 1/4 cups diced cucumber
1/2 cup thinly sliced radishes
1/4 cup thinly sliced green onions
2 tablespoons rice vinegar
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon coarsely ground pepper
Steam peas, covered, 6 minutes or until tender. Rinse under cold water; drain well.
Combine peas, diced cucumber, radishes, and green onions in a bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour over vegetable mixture; toss well.
Serving Size: 1 cup
Per serving: 98 Calories (kcal); 3g Total Fat; (26% calories from fat); 4g Protein; 15g Carbohydrate; 0mg Cholesterol; 4 g. fiber
Source: Cooking Light
Here I go again screaming FIBER! As an American culture we do not get enough vegetables and fruits so that mean less fiber. Fiber helps fill you up and reduces the speed in which our bodies turn carbs into sugar. I am done harping on it for now but BEWARE I will do it again. LOL Everything you need to know is listed above at the end of the recipe. Good news though…I found one of my old programs that will allow me to input recipes and it will give me the nutritional facts in return. I have not tried it to see if it works with new Windows but will try it with the next recipe for a trial run and see what you have to say.
This one is great for summer picnics!
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