Peas-at-Ease Salad

Don't fret over the pea pods that pop open during cooking. They add dimension to the presentation of this simple side-dish salad.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Chill: 30 mins
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Peas-at-Ease Salad
Ingredients
3
medium carrots
3
cups sugar snap peas, ends trimmed (10 ounces)
1/4
cup thinly sliced shallots or green onion
3
tablespoons snipped fresh cilantro
3
tablespoons white wine vinegar
1
tablespoon olive oil
2
teaspoons sugar
3/4
teaspoon Dijon-style mustard
 
dash salt
Directions
  1. Peel carrots. Using a vegetable peeler, carefully cut carrots into long, wide ribbons. Place in cold water to crisp. Set aside.
  2. Cook peas, covered, in a small amount of boiling salted water for 2 to 4 minutes or until crisp-tender. Drain. Rinse with cold water; drain again.
  3. Drain carrot ribbons. In a large bowl combine carrot ribbons, peas, shallots, and cilantro; set aside.
  4. Dressing:
  5. For dressing, in a screw-top jar combine white wine vinegar, olive oil, sugar, Dijon-style mustard, lemon peel, and salt. Cover; shake well. Pour dressing over peas and carrots mixture; toss lightly to coat. Cover and chill for 30 to 60 minutes before serving. Serve with a slotted spoon. Garnish with fresh chives. Makes 6 side-dish servings.
Nutrition Facts (Peas-at-Ease Salad)
    Per serving:
  • 65 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 64 mg sodium,
  • 10 g carb.,
  • 2 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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