Sugar Snap and Bocconcini Salad

Author: Canadian Living

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
  • Fibre 0.0
  • Folate 29.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 17.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 60.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sugar Snap and Bocconcini Salad

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