| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| August 1995 | 1 | Servings | ||
INGREDIENTS
| 2 | Shallots, minced | |
| 1 1/2 | T | Sherry vinegar* |
| 3 | T | Extra-virgin olive oil |
| 1 | lb | Sugar snap peas, trimmed |
| 1/2 | c | Thinly sliced fresh basil |
| leaves | ||
| 3 | T | Chopped fresh parsley leaves |
| 2 | Heads Bibb lettuce, washed | |
| spun dry | ||
| and torn into | ||
| bite-size pieces |
INSTRUCTIONS
available at specialty foods shops and some supermarkets. In a large bowl whisk together shallots, vinegar, oil, and salt and pepper to taste.(Vinaigrette may be made 1 day ahead and chilled, covered.) In a large saucepan of boiling salted water cook snap peas until crisp-tender, about 2 minutes. Drain snap peas in a colander and transfer to a bowl of ice water to stop cooking. Drain snap peas well.(Snap peas may be prepared up to this point 1 day ahead and chilled, covered.) Add snap peas to vinaigrette with basil and parsley, tossing to combine well. Line a platter or salad bowl with lettuce and mound with salad. Serves 4 to 6. Gourmet August 1995 Converted by MC_Buster. Per serving: 415 Calories (kcal); 41g Total Fat; (85% calories from fat); 5g Protein; 11g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 112
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 42.1mg
Potassium: 1420.7mg
Carbohydrates: 22.9g
Fiber: 15.7g
Sugar: 2.2g
Protein: 10.8g