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Snap Pea Salad

Snap Pea Salad

Nutrition Facts
  • cal. (kcal) 189
Snap Pea Salad
  • Makes: 12 servings
  • Prep: 15 mins
  • Cook: 4 mins
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by 6 people
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Ingredients

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  • 1/4 cup white balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons chopped fresh oregano
  • 1 1/2 pounds sugar snap peas, strings removed
  • 2 cups grape tomatoes, halved
  • 8 ounces bocconcini (small mozzarella nuggets), drained
  • 1 cup slivered baby carrots
  • 1/2 cup pitted kalamata olives, coarsely chopped
  • 1/3 cup slivered red onion

Directions

  1. In a small bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in olive oil, whisking constantly. Stir in oregano. Cover and set aside.
  2. Bring a large pot of lightly salted water to a boil over high heat. Add snap peas and simmer 4 minutes, until crisp-tender. Drain and rinse under cold water.
  3. Place snap peas in a large bowl. Add tomatoes, bocconcini, carrots, olives and red onion. Toss with 1/3 cup of the dressing. Serve additional dressing on the side or reserve for Red Rice & Lentils.

Nutrition Information for Snap Pea Salad

Servings Per Recipe: 12
PER SERVING: 189 cal., 14 g total fat (4 g sat. fat), 15 mg chol., 310 mg sodium, 8 g carb. 6 g pro.