Sugar Snap Pea And Strawberry Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| *, Salad and d, The main co | 4 | Servings | ||
INGREDIENTS
| 1 | T | Extra virgin olive oil |
| 2 | t | Raspberry vinegar |
| 1/4 | t | Dijon mustard |
| 1 | c | Sugar snap peas, 1 pound |
| including pod strings | ||
| removed | ||
| 4 | c | Strawberries, thickly sliced |
INSTRUCTIONS
Combin the oil, vinegar and mustard in a small bowl. Whisk thoroughly and set aside. Steam the peas for 30 seconds or until bright green but still crunchy. Remove from heat and place in cold water immediately. Drain. Combine the peas with the strawberries. Whisk the dressing again and drizzle over the peas and strawberries. Serve immediately. Source-The Main Corpse by Diane Mott Davidson Recipe by: Diane Mott Davidson, The Main Corpse Posted to MC-Recipe Digest V1 #930 by Carol & Bob Floyd <c.floyd@arnprior.com> on Nov 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 43
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 8mg
Potassium: 206.9mg
Carbohydrates: 7.9g
Fiber: 2.7g
Sugar: 4.1g
Protein: 2.9g