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Sugar Snap Salad

From: EatingWell

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.

Servings: 4 servings, 3/4 cup each
Prep: 15 mins
Total: 15 mins
Rated : Not yet rated
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
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 Facts
Calories 104, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 153 mg, Carbohydrate 4 g, Fiber 3 g, Protein 2 g, Potassium 147 mg. Daily Values: Vitamin A 25%, Vitamin C 80%. Exchanges: Vegetable 2,Fat 10.5.
Percent Daily Values are based on a 2,000 calorie diet

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