Sugar Snap Salad

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Sweet, edible-podded peas make a bright, crisp and colorful salad.

 Sugar Snap Salad
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 15 minutes

  • 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. 4 servings, 3/4 cup each

  2. 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.

  3. Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions, bell pepper and the peas; toss to coat. Serve within 1 hour.


Nutritional Facts

Servings
4
Per serving
Calories
105
Carbohydrates
8g
Fat
7g
Saturated Fat
1g
Monounsaturated Fat
5g
Protein
2g
Cholesterol
0mg
Dietary Fiber
3g
Potassium
261mg
Sodium
154mg
Added Sugars
0g
Exchanges
1/2 nonstarchy vegetable
1 1/2 fat
Carbohydrate Servings
1/2
Vitamin C (112% daily value)
Vitamin A (33% dv)

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