Snap Peas and Carrots with lemon, dill and mint
- Number of Servings: 8
Ingredients
1/2 tsp lemon zest1/4 c. fresh lemon juice1 tbs fresh mint, minced1 tsp fresh dill, minced1/2 c. extra-virgin olive oilSea salt and freshly ground black pepper2 lbs carrots8 oz fresh sugar snap peas, trimmed and strings removed
Finely grate 1/2 tsp zest from a lemon and then juice 1 - 2 lemons to yield 1/4 cup. In a large bowl, whisk the zest juice, oil, mint, dill, 1/2 tsp salt, and 1/8 tsp pepper.
Peel and trim the carrots (or use packaged baby carrots). If using large carrots, cut into 2 inch strips.
Steam the carrots for 4-5 minutes, add the peas for the last 3 minutes. Plunge into ice water to stop cooking. Drain and add to dressing, tossing to coat. Let sit for about 30 min, tossing occassionally. Serve at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user DSENTER.
Peel and trim the carrots (or use packaged baby carrots). If using large carrots, cut into 2 inch strips.
Steam the carrots for 4-5 minutes, add the peas for the last 3 minutes. Plunge into ice water to stop cooking. Drain and add to dressing, tossing to coat. Let sit for about 30 min, tossing occassionally. Serve at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user DSENTER.
Nutritional Info Amount Per Serving
- Calories: 165.4
- Total Fat: 13.7 g
- Cholesterol: 0.0 mg
- Sodium: 65.9 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 3.7 g
- Protein: 1.1 g
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