Snap Peas and Radishes
- cal. (kcal) 107
- Makes: 4 servings
- Prep: 10 mins
- Cook: 2 mins
tarragon vinegar (such as Heinz)
chopped fresh tarragon
medium radishes, washed, trimmed and thinly sliced
Freshly cracked pepper
- 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.
- 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 RadishesServings 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.