Pea and Mint Salad

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