To remove strings from peas, pull gently on the blossom end to grasp the string, then pull the string down the length of the flat--not the curved--side of the pod.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a small bowl stir together raspberry vinaigrette and tarragon; cover and chill until serving time.

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  • 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.

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Instructions Checklist
  • 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

117 calories; 6 g total fat; 0 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 97 mg sodium. 341 mg potassium; 15 g carbohydrates; 3 g fiber; 10 g sugar; 3 g protein; 0 g trans fatty acid; 2915 IU vitamin a; 54 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

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