| 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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