Asian Salad

Asian Salad

Pureeing roasted red peppers makes a colorful, creamy dressing for convenient water chestnuts and blanched snow peas.

From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006)
Yield: 4 servings
Active Time: 15
Total Time: 15


  1. 1 8-ounce can sliced water chestnuts, drained
  2. 8 ounces snow peas, blanched
  3. 2 jarred roasted red peppers or pimientos
  4. 2 teaspoons reduced-sodium soy sauce
  5. 2 teaspoons toasted sesame oil


  1. Combine water chestnuts and snow peas in a medium bowl.
  2. Puree roasted red peppers (or pimientos) with soy sauce and oil. Pour over the vegetables and toss to combine.


Nutrition Per Serving: 80 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 11 g carbohydrates; 2 g protein; 3 g fiber; 193 mg sodium; 114 mg potassium.

Nutrition Bonus:

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1/2 fat