Asparagus and Snap Pea Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Asparagus, fresh, 4 cup Snap peas, 2 cup Carrots, raw, 3 small (5-1/2" long) Scallions, raw, 3 medium (4-1/8" long) Olive Oil, 2 tbsp Nakano Seasoned Rice Vinegar, 1 tbsp 1 Tbs. chpped fresh mint, 4 serving
Bring a pot of water to a boil.
Add asparagus, snap peas, and carrots, and blanch for one minute, until the snap peas turn bright green.
Drain and shock with very cold water to stop the vegetables from cooking. Drain well.
Toss the vegetables with scallion, herbs, olive oil, and salt. Add lemon juice just before serving.
Serving Size: Serves 10 to 12
Number of Servings: 10
Recipe submitted by SparkPeople user ANNE-ELIZ.
Add asparagus, snap peas, and carrots, and blanch for one minute, until the snap peas turn bright green.
Drain and shock with very cold water to stop the vegetables from cooking. Drain well.
Toss the vegetables with scallion, herbs, olive oil, and salt. Add lemon juice just before serving.
Serving Size: Serves 10 to 12
Number of Servings: 10
Recipe submitted by SparkPeople user ANNE-ELIZ.
Nutritional Info Amount Per Serving
- Calories: 53.4
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 36.1 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 2.0 g
- Protein: 1.8 g
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