Snap Pea Salad Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon pepper
- 2 tablespoons honey
- 1/4 cup dijon mustard
- 2 tablespoons minced fresh parsley
- 3 pounds fresh sugar snap peas
- grated lemon peel optional
- Carbohydrate 10.4126951546377 g
- Cholesterol 0 mg
- Fat 0.996352024492713 g
- Fiber 3.15294327016976 g
- Protein 3.42538275249609 g
- Saturated Fat 0.135597960203777 g
- Serving Size 1 1 serving (132g)
- Sodium 61.9484404232457 mg
- Sugar 7.25975188446792 g
- Trans Fat 0.0836958658827577 g
- Calories 64 calories
Directions For vinaigrette, in a small bowl, whisk the first eight ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl. Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon peel. Yield: 12 servings (3/4 cup each). Sugar snap peas are a source of lutein and zeaxanthin, two carotenoids that can reduce the risk of chronic eye diseases. Originally published as Snap Pea Salad in Simple & Delicious April/May 2016 Nutritional Facts 3/4 cup equals 84 calories, 3 g fat (trace saturated fat), 0 cholesterol, 322 mg sodium, 12 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch 1/2 fat. Print Add to Recipe Box Email a Friend
