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3
medium carrots
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3
cups sugar snap peas, ends trimmed (10 ounces)
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1/4
cup thinly sliced shallots or green onion
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3
tablespoons snipped fresh cilantro
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3
tablespoons white wine vinegar
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1
tablespoon olive oil
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2
teaspoons sugar
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3/4
teaspoon Dijon-style mustard
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1/2
teaspoon finely shredded lemon peel
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dash salt
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Fresh chives
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: 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.
- Servings Per Recipe 6,
- Calories 65,
- Protein (gm) 2,
- Carbohydrate (gm) 10,
- Fat, total (gm) 2,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 968,
- Vitamin C (mg) 22,
- Sodium (mg) 64,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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