Sugar Snap Salad
- cal. (kcal) 104
- Makes: 4 servings
- Prep: 15 mins
- Start to Finish: 15 mins
- Carb Grams Per Serving: 4
sugar snap peas, (8 ounces), trimmed
extra-virgin olive oil
salt, or to taste
freshly ground pepper
scallions, trimmed and thinly sliced on the diagonal
large red bell pepper, cut into 1 1/2-inch-long slivers
- 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.
- 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 InformationServings 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.