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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peas-at-Ease Salad

Makes: 6 servings
Prep 30 mins Chill 30 mins
Peas-at-Ease Salad
  • 3  medium carrots
  • 3  cups  sugar snap peas, ends trimmed (10 ounces)
  • 1/4  cup  thinly sliced shallots or green onion
  • 3  tablespoons  snipped fresh cilantro
  • 3  tablespoons  white wine vinegar
  • 1  tablespoon  olive oil
  • 2  teaspoons  sugar
  • 3/4  teaspoon  Dijon-style mustard
  • 1/2  teaspoon  finely shredded lemon peel
  •  dash salt
  •  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. 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 65,
  • Fat, total (g) 2,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 10,
  • fiber (g) 2,
  • pro. (g) 2,
  • vit. A (RE) 968,
  • vit. C (mg) 22,
  • sodium (mg) 64,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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