Sugar Snap Pea Salad

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Sugar Snap Pea Salad

 

4 cups fresh sugar snap peas, trimmed

1 ripe tomato

2 tsps. olive or canola oil

1 tsp. red wine vinegar

1 small garlic clove, minced

1 tbsp. chopped fresh dill

 

Put sugar snap peas in a steamer basket; set in a saucepan over 1 inch of

boiling water. Cover tightly and steam just until bright green, about 2 minutes.

Rinse under cold running water; drain well, and transfer to a serving bowl. To

make the dressing, slice tomato in half and grate each half over a 1-cup glass

measuring cup, using the coarse side of a box grater. (You'll get about 1/4 cup

of thick juice.) Whisk in oil, vinegar and garlic with a fork. Pour dressing

over cooled peas and sprinkle with dill; toss well. Serve at once.

Makes 4 servings.

Calories 90, Fat 3 g, Carbs 12 g, Sodium 9 mg, Fiber 4 g.

Points 1.

 

 

 

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