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Name: Sanp Pea Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Cuisine: not set
Ingredients: 1/8 teaspoon salt

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INGREDIENTS

1/4 cup white balsamic vinegar
2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon black pepper
3/4 cup extra-virgin oilive oil
2 teaspoons fresh oregano ; chopped
1 1/2 lb sugar snap peas ; strings removed
2 cups grape tomatoes ; halved
8 oz bocconcini (small mozzarella nuggets) ; drained
1 cup baby carrots ; slivered
1/2 cup pitted kalamata olives ; coarsely chopped
1/3 cup red onion ; slivered

Servings

INSTRUCTIONS

1. In a small bowl, whisk together vinegar, mustard, salt and pepper. drizzle in olive oil, whisking constantly. Stir in oregano. Cover and set aside.

2. Bring a large pot of lightly salted water to a boil over high heat. Add snap peas and simmer for 4 minutes, until crisp-tender. Drain and rinse under cold water.

3. Place snap peas in a large bowl. Add tomatoes, bocconcini, carrots, olives and red onion. Toss with 1/3 cup of the dressing. Serve with additional dressing on the side.

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1578g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 387.6mg		13 %
Potassium 0.1mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		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.