Snap Pea Salad

Snap Pea Salad
Makes 12
Prep 15 m
Cook 4 m



  1. 1 of 3 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. 2 of 3 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. 3 of 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: 4 g sat. fat, 15 mg chol., 0 null Mark as Free Exchange, 14 g Fat, total, 8 g carb., 6 g pro., 189 kcal cal., 310 mg sodium