Ingredients
- 2 cups sugar snap peas, (8 ounces), trimmed
- 2 tablespoon white-wine vinegar
- 2 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon freshly ground pepper
- 1 bunch scallions, trimmed and thinly sliced on the diagonal
- 1/2 large red bell pepper, cut into 1 1/2-inch-long slivers
Cooking Directions
Step 1
Cook peas in lightly salted boiling water in a medium saucepan until tender-crisp, 2 to 3 minutes. Drain and rinse under cold running water.
Step 2
Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions, bell pepper and the peas; toss to coat. Serve within 1 hour.
Nutrition Info
- Serving: Per serving
- Calories: 104
- Carbohydrates: 4g
- Fat: 7g
- Protein: 2g
- Dietary Fiber: 3g
- Saturated Fat: 1g
- Monounsaturated Fat: 5g
- Cholesterol: 0mg
- Potassium: 147mg
- Sodium: 153mg
- Exchanges: 2 vegetable, 11/2 fat
- Carbohydrate Servings: 1/2