Sugar Snap Salad

4 servings

Ingredients 8 ounces sugar snap peas (2 cups), trimmed 2 tablespoons white-wine vinegar 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 bunch scallions, trimmed and thinly sliced on the diagonal 1/2 large red bell pepper, cut into 11/2-inch-long slivers

Instructions 1. Cook peas in lightly salted boiling water in a medium saucepan until tender-crisp, 2 to 3 minutes. Drain and rinse under cold running water.

2. Whisk vinegar, oil, salt and pepper in a large bowl. Add peas, scallions and bell pepper; toss to coat. Serve within 1 hour.

Nutritional Information:

97 calories 7 total fat (1 g sat) 0 mg cholesterol

7 g carbohydrate 2 g protein 2 g fiber 151 mg sodium