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Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Preparation Low Protein Very Low Carbs Salads Vegetables Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Low In Something Green Yellow Beans

Lemony Snap Peas With Variations

This recipe makes four different snap pea salads. there is one base recipe, then 3 variations included. from cooking light" magazine."

Steps

In a large dutch oven , bring the 8 cups of water to a boil.
Add peas and cook until crisp-tender , about 30 seconds.
Drain and plunge peas into the ice water bath to stop them from cooking.
Drain again and slice peas in half diagonally.
In a medium bowl , combine lemon zest and the remaining ingredients with a whisk.
Add peas and toss gently to coat in sauce.
Radish and feta variation: prepare the base recipe , but only use 1 / 8 teaspoon of the salt.
Add 1 / 2 cup thinly sliced radishes , 1 / 3 cup crumbled feta , and 3 tablespoons chopped fresh mint or basil to the pea mixture.
Adds about 30 calories.
Israeli couscous and dill variation: heat 2 teaspoons olive oil in a saucepan , over medium heat , and saute 2 / 3 cup israeli couscous , for 3 minutes.
Add 1 cup water , bring to a boil , cover , reduce heat , and simmer 10 minutes.
Drain and rinse.
Prepare the base recipe with 6 ounces of peas , increase the salt to 1 / 2 teaspoon and substitute 1 / 2 teaspoon minced ga.

Ingredients

ice water, water, sugar snap peas, lemon zest, fresh lemon juice, olive oil, dijon mustard, sugar, kosher salt, fresh ground black pepper, shallot