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Recipes for Weight Watchers -> Salads -> Sugar Snap Salad (2 pts/CORE)
Post Info TOPIC: Sugar Snap Salad (2 pts/CORE)
Colette


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Sugar Snap Salad (2 pts/CORE)
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Sugar Snap Salad
Recipe courtesy EatingWell.com
 
Sugar Snap Salad
 
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

 

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.


 

 Makes 4  3/4 cup servings

Nutrition Information
Nutritional Analysis Per serving Calories 104
Carbohydrate Servings 1/2 Carbohydrates 4 g
Protein 2 g Fat 7 g
Saturated Fat 1 g Cholesterol 0 g
Monounsaturated Fat 5 g Dietary Fiber 3 g
Sodium 153 mg Potassium 147 mg
Exchanges 2 vegetable, 11/2 fat Nutrition Bonus Vitamin C (80% daily value), Vitamin A (25% dv).


-- Edited by Colette at 09:10, 2008-08-23

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