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Sugar Snap Salad

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  4 servings, 3/4 cup each
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.
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
Sugar Snap Salad Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings, 3/4 cup each
Calories: 104
Fat, Saturated: 1g
Fiber: 3g
Carbohydrates, Total: 4g
Sodium: 153mg
% Cal. from Fat: 61%
Fat. Total: 7g
Protein: 2g
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