Asparagus and Snap Pea Salad
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Asparagus and Snap Pea Salad calories by ingredient
Introduction
This was the salad course for our Easter dinner. This was the salad course for our Easter dinner.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
Directions
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.