| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 5 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Fresh Sugar Snap peas |
| 2 | Limes | |
| 2 | T | Honey |
| 4 | t | Minced fresh basil |
| 2 | t | Olive oil |
| 1/4 | t | 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.
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”
Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 118.5mg
Potassium: 69.6mg
Carbohydrates: 9.7g
Fiber: <1g
Sugar: 8g
Protein: <1g