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Hi...
I served this salad along with the Bruschetta chicken that we had for dinner last evening. It is really really good and quick and easy to make up.
Enjoy!
hugs,
peg
SUGAR SNAP SALAD
Yield: 4 servings (3/4 cup each)
Source: "The Eating Well Diabetes Cookbook"
INGREDIENTS
- 3 cups sugar snap peas (8 ounces), trimmed
- 2 tablespoons white-wine vinegar
- 2 tablespoons 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
DIRECTIONS
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. Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions, bell pepper and the peas; toss to coat.
Serve within 1 hour.
Nutritional Information Per Serving (3/4 cup each): Calories: 104, Fat: 7 g, Cholesterol: 0 mg, Carbohydrate: 9 g, Protein: 2 g, Fiber: 3 g, Sodium: 153 mg
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat
Recipe source: Cooking with Terry yahoo group, submitted by angelkisses
I served this salad along with the Bruschetta chicken that we had for dinner last evening. It is really really good and quick and easy to make up.
Enjoy!
hugs,
peg
SUGAR SNAP SALAD
Yield: 4 servings (3/4 cup each)
Source: "The Eating Well Diabetes Cookbook"
INGREDIENTS
- 3 cups sugar snap peas (8 ounces), trimmed
- 2 tablespoons white-wine vinegar
- 2 tablespoons 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
DIRECTIONS
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. Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions, bell pepper and the peas; toss to coat.
Serve within 1 hour.
Nutritional Information Per Serving (3/4 cup each): Calories: 104, Fat: 7 g, Cholesterol: 0 mg, Carbohydrate: 9 g, Protein: 2 g, Fiber: 3 g, Sodium: 153 mg
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat
Recipe source: Cooking with Terry yahoo group, submitted by angelkisses