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Sugar Snap Salad

Sugar Snap Salad

Nutrition Facts
  • cal. (kcal) 104
Sugar Snap Salad
  • Makes: 4 servings
  • Prep: 15 mins
  • Start to Finish: 15 mins
  • Carb Grams Per Serving: 4

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

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

Servings Per Recipe: 4
PER SERVING: 104 cal., 7 g total fat (1 g sat. fat), 153 mg sodium, 4 g carb. (3 g fiber), 2 g pro.

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