This fresh, summery salad is delicious using any variety of pea that's called for, but the mélange lends an array of pleasing textures. Carry the nuts in a separate container to sprinkle on just before serving.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2004
Ingredients
Method
Fill large bowl with ice water; set aside.
Pinch stem ends of sugar snap peas and snow peas, pulling off strings at seams. In large pot of boiling salted water, cook sugar snap peas, snow peas and shelled peas for 30 seconds. Drain and transfer to ice water; stir until peas are cold. Drain and pat dry.
In bowl, whisk together oil, lemon rind and juice, salt and pepper. Add peas, mint and chives; toss. (Make-ahead: Refrigerate in airtight container for up to 6 hours.) Sprinkle with walnuts.
Nutritional facts Per each of 6 servings: about
- Sodium 493 mg
- Protein 4 g
- Calories 154.0
- Total fat 12 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
%RDI
- Iron 14.0
- Folate 20.0
- Calcium 4.0
- Vitamin A 4.0
- Vitamin C 57.0
