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Snap Peas and Radishes

Snap Peas and Radishes

Nutrition Facts
  • cal. (kcal) 107
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 2 mins
  • 0
  • 1
  • 2
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  • 4
by 0 people

Ingredients

  • 1 pound snap peas
  • 2 tablespoons olive oil
  • 2 tablespoons tarragon vinegar (such as Heinz)
  • 1 -2 tablespoons chopped fresh tarragon
  • 1/2 teaspoon salt
  • 6 medium radishes, washed, trimmed and thinly sliced
  • Freshly cracked pepper

Directions

  1. Bring a pot of lightly salted water to a boil. Add snap peas; cook 1 to 2 minutes, until crisp-tender. Drain snap peas; run under cold water until cool.
  2. In a large bowl, whisk together oil, vinegar, tarragon and salt until well combined. Toss snap peas and radishes in dressing. Season with freshly cracked pepper. Serve at room temperature or chilled.

Nutrition Information for Snap Peas and Radishes

Servings Per Recipe: 4
PER SERVING: 107 cal., 7 g total fat (1 g sat. fat), 298 mg sodium, 8 g carb. (3 g fiber), 4 g pro.

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