dish
Pea and Carrot Salad with Shallot Vinaigrette

6
Serves
136
Calories
15
Nutrients
12
Vitamins

Ingredients

3 cups fresh, shucked green peas
2 cups thinly sliced baby carrots
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons finely chopped shallots
2 tablespoons extra virgin olive oil
1 tablespoon finely choppped parsley

Cooking Instructions

1. Put about 4 inches of water in a large pot and bring to a boil. Blanch the peas for 1 minute and then drain the peas in a colander and run under cold water to stop the cooking process. Set aside.

2. Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together. Add the shallots and slowly whisk in the olive oil and parsley. Season with salt and pepper to taste.
(The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.)

3. Gently toss the peas and carrots in the vinaigrette and serve at room temperature or chilled.

Serving Size: 3/4 cup of salad with vinaigrette

Nutrition Information

Number of Servings: 6
Calories
136
Protein
5 g
Total Carbohydrate
18 g
Dietary Fiber
5 g
Soluble Fiber
1 g
Insoluble Fiber
4 g
Sugar
8 g
Total Fat
6 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
14 %
Percent Calories from Carbohydrate
51 %
Percent Calories from Fat
35 %
Vitamin A
11886 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
39 mg
Vitamin D
0 IU
Folate
75 mcg
Vitamin E
2 IU
Vitamin K
30 mcg
Pantothenic Acid
0 mg
Calcium
42 mg
Iron
2 mg
Phosphorus
114 mg
Potassium
415 mg
Sodium
170 mg
Zinc
1 mg