Sugar Snap Salad...2 Pts
May 13, 2006 5:27:40 GMT -8
Post by carol on May 13, 2006 5:27:40 GMT -8
SUGAR SNAP SALAD
4 servings (3/4 cup each)
3 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
Cook peas in lightly salted boiling water in a medium saucepan until
tender-crisp, 2 to 3 mins. 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 hr.
Nutritional Info Per Serving (3/4 cup each): Cals: 104, Fat: 7 g, Chol:
0 mg, Carb: 9 g, Protein: 2 g, Fiber: 3 g, Sod: 153 mg
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat
Recipe found on the Recipes From Friends Board posted by Chyrel
4 servings (3/4 cup each)
3 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
Cook peas in lightly salted boiling water in a medium saucepan until
tender-crisp, 2 to 3 mins. 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 hr.
Nutritional Info Per Serving (3/4 cup each): Cals: 104, Fat: 7 g, Chol:
0 mg, Carb: 9 g, Protein: 2 g, Fiber: 3 g, Sod: 153 mg
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat
Recipe found on the Recipes From Friends Board posted by Chyrel