Tropical Snap Pea Mango Salad Food
SNAP PEA SALAD
When snap peas are in season, we can't resist making this crunchy salad. I usually serve it cold, but it's also good warm, with the peas straight from the pot. -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- For vinaigrette, in a small bowl, whisk the first 8 ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl., Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.
Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
TROPICAL SNAP PEA & MANGO SALAD
We toss romaine with chunks of mango, avocado, sugar snap peas, red onion and a homemade honey-lime dressing. A little toasted coconut sprinkled on top adds extra texture. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk honey, lime zest, lime juice and oil until blended. Drizzle over salad and toss to coat. Sprinkle with coconut. Serve immediately.
Nutrition Facts : Calories 191 calories, Fat 10g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 5g fiber), Protein 3g protein.
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