Sugar Snap Pea and Cantaloupe Salad
- In a small bowl stir together raspberry vinaigrette and tarragon; cover and chill until serving time.
- 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.
- 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)
- Per serving:
- 117 kcal cal.,
- 6 g fat
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 97 mg sodium,
- 15 g carb.,
- 3 g fiber,
- 10 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet