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Sugar Snap Pea and Cantaloupe Salad
Ingredients
- 1/2 cup bottled raspberry vinaigrette or poppy seed salad dressing
- 1 teaspoon snipped fresh tarragon
- 12 ounces sugar snap peas
- 1 small cantaloupe
- 2 cups watercress, tough stems removed
- 1/4 cup sliced almonds, toasted
Directions
1. In a small bowl stir together raspberry vinaigrette and tarragon; cover and chill until serving time.
2. Remove strings and tips from peas; halve peas diagonally. In a medium saucepan cook peas in boiling water for 1 minute; drain. Rinse with cold water; drain again.
3. Halve cantaloupe; remove seeds and peel. Using a mandoline, cut cantaloupe into thin slices. Arrange peas, cantaloupe, and watercress on a platter. Drizzle dressing over salad and sprinkle with almonds.
Nutrition Facts
(Sugar Snap Pea and Cantaloupe Salad)
- Servings Per Recipe 6,
- cal. (kcal) 117,
- Fat, total (g) 6,
- carb. (g) 15,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 10,
- pro. (g) 3,
- vit. A (IU) 2915,
- vit. C (mg) 54,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- sodium (mg) 97,
- Potassium (mg) 341,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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