Warm peas deliciously absorb the dressing in this salad. To keep them moist, drizzle with additional oil and vinegar just before serving.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2009
Ingredients
Method
In shallow Dutch oven or skillet, heat 3 tbsp (45 mL) of the oil over medium heat; cook fennel, celery, garlic, thyme and salt, stirring occasionally, until softened and beginning to colour, about 8 minutes.Stir in 1 tbsp (15 mL) of the vinegar, the peas and parsley; cook for 2 minutes. Transfer to serving bowl; toss with remaining oil and vinegar, adding more if desired. Serve warm.
Nutritional facts Per each of 8 servings: about
- Sodium 159 mg
- Protein 5 g
- Calories 142.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 15 g
%RDI
- Iron 14.0
- Folate 64.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 7.0
