SUGAR SNAP SALAD Yield: 4 servings (3/4 cup each) Source: "The Eating Well Diabetes Cookbook" Info: http://diabeticgourmet.com/book_archive/details/87.shtml
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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
