Try this Roasted Pepper and Snow Pea Salad recipe, or contribute your own.
Suggest a better descriptionPreheat broiler or prepare a charcoal grill. Place peppers under broiler or on grill and cook on all sides until skin is well charred. When cool enough to handle, split peppers in half, core and discard charred skin. Cut peppers lengthwise into thin strips. There should be about 1 cup. Put the strips in a salad bowl. Bring enough water to a boil to cover the snow peas and boil 2 minutes. Drain in a sieve. Run cold water over snow peas and drain. Add to salad bowl. Cut onion in half, then cut each half crosswise into thin slices and add them to the bowl. Put mustard, vinegar and cumin in a separate bowl and add salt and pepper. Beat vigorously with a whisk, adding oil. Stir in the parsley. Pour dressing over vegetables and toss. Source: Pierre Franey, The New York Times.
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 142 | ||
Calories from Fat: 40 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 134.5mg | 5 % | |
Potassium 415.2mg | 11 % | |
Total Carbohydrate 19.1g | 6 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 17.3g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 142
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