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Pea and Mint Salad
Pea and Mint Salad
Fiona Haynes
At a Glance
Cook Time : 2min
Course : Salad
Special : Easy, Gluten-Free, Low Fat
Type of Prep : Toss
Occasion : July 4th, Labor/Memorial Day, Summer
 
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Pea and Mint Salad

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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A bright green salad of sugar snap peas and sweet green peas in a light, mint dressing.

INGREDIENTS:

  • 2 1/2 cups frozen peas
  • 1 pound sugar snap peas, strings removed
  • 2 tsp sugar
  • 2 tbsp white wine vinegar
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1/4 cup freshly chopped mint

PREPARATION:

Bring a large pot of water to a boil. Add frozen peas and snap peas, and cook for 2 minutes. Drain and rinse immediately with cold water to stop cooking, and empty peas into a large bowl.

In a small bowl, combine sugar, white wine vinegar, olive oil lemon juice and mint. Drizzle over peas. Toss, then refrigerate for 2 hours.

Serves 8

Per Serving: Calories 83, Calories from Fat 17, Total Fat 2g (sat 0.2g), Cholesterol 0mg, Sodium 53mg, Carbohydrate 12.6g, Fiber 3.8g, Protein 4g

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