Spring & Sugar Snap Pea Salad
Before I get to the recipe, I wanted to share a picture another co-worker of mine took on their vacation to Key West, Florida.
Isn’t that awesome? It made me think about Spring and how people are kind of coming alive with the warmer weather, you hear kids outside playing, you smell people firing up their grills for dinner, I love this time of year! I consider myself kind of transforming like a caterpillar turning into a butterfly. It’s been 6 weeks of really focusing on making lifestyle changes that will stick for good, and the best part is I am having a great time so far doing it! I feel so much better about myself and how much better I am going to look every day!
But, as we all know Easter is approaching! That doesn’t mean you have to stuff your face all day. In fact, if you are hosting it, or just bringing a dish, why not make it a healthy one?
I LOVE sugar snap peas, and this recipe comes from Fitness Magazine . It’s really easy too, and not that many ingredients!
Sugar Snap Pea Salad
4 servings, 3/4 cup each
INGREDIENTS
2 cups sugar snap peas, (8 ounces), trimmed
2 tablespoons white-wine vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper
1 bunch scallions, trimmed and thinly sliced on the diagonal
1/2 large red bell pepper, cut into 1 1/2-inch-long slivers
DIRECTIONS
1. Cook peas in lightly salted boiling water in a medium saucepan until tender-crisp, 2 to 3 minutes. Drain and rinse under cold running water.
2. Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions, bell pepper and the peas; toss to coat. Serve within 1 hour.
NUTRITION FACTS
Calories 104, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 153 mg, Carbohydrate 4 g, Fiber 3 g, Protein 2 g, Potassium 147 mg. Daily Values: Vitamin A 25%, Vitamin C 80%.
What are your plans for Easter? Are you hosting, or going somewhere??