Sugar Snap Salad Recipe
The perfect cool appetizer for balmy July evenings.
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.
Makes 4 servings, 3/4 cup each.
EASE OF PREPARATION:
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: Per serving: 104 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 9 g carbohydrate; 2 g protein; 3 g fiber; 153 mg sodium.
Nutrition bonus: Vitamin C (80% daily value), Vitamin A (25% dv).
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