If you’re looking for a fresh, crunchy side dish that’s as healthy as it is tasty, this Sugar Snap Salad fits the bill. Sweet, edible-podded peas are paired with crisp bell pepper and scallions, all tossed in a light, tangy vinaigrette that wakes up your taste buds without weighing you down. Simple to make and full of vibrant color and flavor, this salad is perfect with grilled meats, sandwiches, or as a quick lunch on its own.

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.

Ingredients

• 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

To Prepare

Step 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.

Step 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.

SERVINGS: 4 (3/4 cup each).

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).

This Sugar Snap Salad brings bright, fresh flavors to your table with minimal effort and wholesome ingredients. Whether you’re serving it with dinner or packing it for lunch, the crunchy peas and zesty dressing make every bite satisfying. Give it a try-once you taste it, you’ll want to make it again and again.