Trim ends from peas. Place in a saucepan; cover with water, and bring to a boil. Cook for 3 minutes or until crisp-tender; drain. Rinse with cold water; drain well, and set aside. Peel and section limes over a bowl, reserving 2 tablespoons juice. Dice lime sections; set sections aside. Combine reserved juice, honey, basil, olive oil, and salt in a bowl; stir with a wire whisk until blended. Combine peas, lime sections, and onion in a bowl; add lime juice mixture, and toss gently to coat. Yield: 5 servings (serving size: 1 cup). Per serving: 162 Calories; 2g Fat (13% calories from fat); 8g Protein; 30g Carbohydrate; 0mg Cholesterol; 115mg Sodium Recipe by: Cooking Light, May/June 1993, page 86 Posted to MC-Recipe Digest V1 #400 by firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (222g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 8 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 7.4mg||0 %|
|Potassium 362.2mg||10 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 16.6g|
|Protein 4.4g||6 %|
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Calories per serving: 99
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