100 Recipes to stay FIT by smita - HTML preview

Sugar Snap Salad

4 servings

Ingredients

8 ounces sugar snap peas (2 cups), trimmed

2 tablespoons white-wine vinegar

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 bunch scallions, trimmed and thinly sliced on the diagonal

1/2 large red bell pepper, cut into 11/2-inch-long slivers

Instructions

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 peas, scallions and bell pepper; toss to coat. Serve within 1 hour.

Nutritional Information:

97 calories

7 total fat (1 g sat)

0 mg cholesterol

7 g carbohydrate

2 g protein

2 g fiber

151 mg sodium