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Salads - Soups - Sidedishes
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4
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Ingredients |
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2 cups sugar snap peas (8 ounces), trimmed
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2 tablespoons white-wine vinegar
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2 tablespoons extra-virgin olive oil
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1/4 teaspoon salt, or to taste
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1/8 teaspoon freshly ground pepper
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1 bunch scallions, trimmed and thinly sliced on the diagonal
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1/2 large red bell pepper, cut into 1 1/2-inch-long slivers
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Instructions |
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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.
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Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions, bell pepper and the peas; toss to coat. Serve within 1 hour.
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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.
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Suggestions |
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3/4 cup for each serving
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Originally Submitted
12/9/2007
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