Try this Sugar Snap Pea Salad with Sherry Vinaigrette recipe, or contribute your own.
Suggest a better description*available at specialty foods shops and some supermarkets. In a large bowl whisk together shallots, vinegar, oil, and salt and pepper to taste.(Vinaigrette may be made 1 day ahead and chilled, covered.) In a large saucepan of boiling salted water cook snap peas until crisp-tender, about 2 minutes. Drain snap peas in a colander and transfer to a bowl of ice water to stop cooking. Drain snap peas well.(Snap peas may be prepared up to this point 1 day ahead and chilled, covered.) Add snap peas to vinaigrette with basil and parsley, tossing to combine well. Line a platter or salad bowl with lettuce and mound with salad. Serves 4 to 6. Gourmet August 1995 Per serving: 415 Calories (kcal); 41g Total Fat; (85% calories from fat); 5g Protein; 11g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (627g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1436 | ||
Calories from Fat: 1436 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 162.1g | 216 % | |
Saturated Fat 23.3g | 116 % | |
Monounsaturated Fat 77.8g | ||
Polyunsanturated Fat 53.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.4mg | 0 % | |
Potassium 63.2mg | 2 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.3g | ||
Protein 0.3g | 0 % | |
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: 1436
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