This salad is fantastic on a barbecue menu. You can substitute snow peas or shelled peas for the sugar snaps. Snow peas cook for 2 minutes to get to the tender-crisp stage and shelled peas cook for 5 minutes.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2004
Ingredients
Method
In pot of boiling salted water, cover and cook peas until tender-crisp, about 3 minutes. Drain and transfer to bowl of ice water; stir until cold. Drain and pat dry. Cut diagonally in half; set aside.
Dressing: In bowl, whisk together basil, olives, tomatoes, oil, vinegar, garlic, salt and pepper. (Make-ahead: Refrigerate peas and dressing in separate airtight containers for up to 24 hours.) Add peas and cheese; toss to coat.
Nutritional facts <b>Per serving:</b> about
- Sodium 451 mg
- Protein 10 g
- Calories 212.0
- Total fat 12 g
- Cholesterol 20 mg
- Saturated fat 4 g
- Total carbohydrate 17 g
%RDI
- Iron 19.0
- Folate 29.0
- Calcium 17.0
- Vitamin A 15.0
- Vitamin C 60.0
