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
medium carrots
cups sugar snap peas, ends trimmed (10 ounces)
cup thinly sliced shallots or green onion
tablespoons snipped fresh cilantro
tablespoons white wine vinegar
tablespoon olive oil
teaspoons sugar
teaspoon Dijon-style mustard
dash salt
  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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