dish
Sugar Snap Pea Salad with Lemon-Mint Vinaigrette

6
Serves
111
Calories
11
Nutrients
9
Vitamins

Ingredients

1 1/2 pounds fresh sugar snap peas , trimmed
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallots
2 tablespoons extra virgin olive oil
2 tablespoons freshly chopped mint

Cooking Instructions

1. Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the sugar snap peas in the basket for about 3 minutes, or until the peas turn bright green. Remove the basket and run under cold water to stop the cooking process.

2. Meanwhile, in a small bowl, whisk the Dijon mustard, white wine vinegar and lemon juice together. Add the shallots and slowly whisk in the olive oil and mint. 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 sugar snap peas 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
111
Protein
3 g
Total Carbohydrate
14 g
Dietary Fiber
4 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
7 g
Total Fat
5 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
12 %
Percent Calories from Carbohydrate
50 %
Percent Calories from Fat
38 %
Vitamin A
101 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
11 mg
Vitamin D
0 IU
Folate
2 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
77 mg
Iron
1 mg
Phosphorus
2 mg
Potassium
20 mg
Sodium
218 mg
Zinc
0 mg