Doing the eat-for-your-blood-type diet. This salad is a yummy treat I can eat!! Took fresh local strawberries and some friends’ home-grown sugar snap peas and tried to recreate this salad I had read in a mystery book years ago. Goes well with a nice steak from the grill. Enjoy!
Ingredients
- 1 cup sugar snap peas
- 1 ½ tablespoons extra virgin olive oil
- 2 teaspoons raspberry vinegar
- ½ teaspoon Dijon mustard
- 4 cups sliced fresh strawberries
Directions
Step 1
Bring a pot of water to boil and place a steamer insert in the pot. Place peas in steamer, cover, and cook until bright green, about 30 seconds. Drain and run under cold water until peas are cool; set aside.
Step 2
Whisk olive oil, raspberry vinegar, and Dijon mustard in a bowl until well blended. Allow vinegar dressing to rest for a few minutes.
Step 3
Combine sugar snap peas and strawberry slices in a large bowl. Pour dressing over pea mixture, gently tossing to combine. Serve immediately or chill for up to 1 hour.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 123 | |
% Daily Value * | |
Total Fat6g | 7% |
Saturated Fat1g | 4% |
Sodium18mg | 1% |
Total Carbohydrate17g | 6% |
Dietary Fiber4g | 16% |
Total Sugars9g | |
Protein2g | |
Vitamin C103mg | 513% |
Calcium49mg | 4% |
Iron1mg | 6% |
Potassium256mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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