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Crunchy Pea Salad

Source of Recipe

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Crunchy Pea Salad

Cooking Light - May 1997 - Jean Kressy,
Reviews rate this recipe 4 of 5 stars.
5 servings (serving size: 1 cup)

2-1/4 cups shelled green peas
1-1/4 cups diced cucumber
1/2 cup thinly sliced radishes
1/4 cup thinly sliced green onions
2 tablespoons rice vinegar
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon coarsely ground pepper
1/8 teaspoon salt

Preparation:
Steam peas, covered, 6 minutes or until tender. Rinse under cold water; drain well.

Combine peas, diced cucumber, radishes, and green onions in a bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour over vegetable mixture; toss well.

1/5 of recipe equals: Calories 101 (Calories from fat 28 %); Fat 3.1 g (Satfat 0.4 g, Monofat 2 g, Polyfat 0.4 g); Protein 4.2 g; Carbohydrate 15.2 g; Fiber 2.9 g; Cholesterol 0.0 mg; Sodium 69.4 mg