| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 5 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Fresh Sugar Snap peas |
| 2 | sm | Limes |
| 2 | tb | Honey |
| 4 | ts | Minced fresh basil |
| 2 | ts | Olive oil |
| 1/4 | ts | Salt |
| 1/4 | c | Vertically sliced purple onion |
INSTRUCTIONS
Trim ends from peas. Place in a saucepan; cover with water, and bring to a boil. Cook for 3 minutes or until crisp-tender; drain. Rinse with cold water; drain well, and set aside. Peel and section limes over a bowl, reserving 2 tablespoons juice. Dice lime sections; set sections aside. Combine reserved juice, honey, basil, olive oil, and salt in a bowl; stir with a wire whisk until blended. Combine peas, lime sections, and onion in a bowl; add lime juice mixture, and toss gently to coat. Yield: 5 servings (serving size: 1 cup). Per serving: 162 Calories; 2g Fat (13% calories from fat); 8g Protein; 30g Carbohydrate; 0mg Cholesterol; 115mg Sodium Recipe by: Cooking Light, May/June 1993, page 86 Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.
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