Roasted Pepper and Snow Pea Salad
Published November 28, 1989
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ pound snow peas
Salt to taste
2 red sweet peppers, about ¾ 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 analysis per serving (4 servings)
14 grams carbs; 192 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 5 grams fiber; 505 milligrams sodium; 4 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
Private Notes
Comments
Great recipe, especially when I have an abundant harvest of snow peas. Used some snap peas as well and dill instead of parsley because I had that too. Second time making it this week!!!
So easy and very tasty! I used raw red bell pepper instead of the roasted and it was even easier.
Happy quarantine cooking! I used Sugar Snap Peas, and no surprise, it was yummy.