Sugar Snap Pea and Cantaloupe Salad

To remove strings from peas, pull gently on the blossom end to grasp the string, then pull the string down the length of the flatnot the curvedside of the pod.

Sugar Snap Pea and Cantaloupe Salad + enlarge image
Makes:
6 servings
Start to Finish:
35 mins
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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
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)
    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
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