Asian Salad

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Asian Salad

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

Yield: 4 servings
Active Time: 15
Total Time: 15

Ingredients

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

Preparation

  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

Nutrition Per Serving

calories 80
fat 3 g (0 g sat, 1 g mono)
cholesterol 0 mg
carbohydrates 11 g
protein 2 g
fiber 3 g
sodium 193 mg
potassium 114 mg

Nutrition Bonus

Carbohydrate Serving 1

Exchanges 2 vegetable, 1/2 fat

From EatingWell The EatingWell Healthy in a Hurry Cookbook (2006)