Roasted Pepper and Snow Pea Salad

Ingredients

• ¾ pound snow peas
• Salt to taste
• 2 red sweet peppers, about 3/4 pound, roasted, skinned, cored and cut into thin strips, about 1 cup
• 1 small red onion, peeled, halved and cut into thin slices
• 1 tablespoon Dijon-style mustard
• 2 tablespoons red-wine vinegar
• ½ teaspoon ground cumin
• Salt and freshly ground pepper
• ¼ cup olive oil
• ¼ cup finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    206 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 4 grams protein; 635 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Cook snow peas in boiling salted water to cover for 2 minutes. Drain. Run cold water briefly over snow peas and drain again. Put snow peas, pepper strips and onion in a salad bowl.
2. Put mustard, vinegar and cumin in a small bowl and add salt and pepper. Beat vigorously with a whisk while adding oil. Stir in the parsley and pour dressing over vegetables. Toss and serve.

10 minutes