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Sugar Snap Pea and Cantaloupe Salad

Makes: 6 to 8 servings
Start to Finish 35 mins
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 (g) 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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