Asian Salad

Asian Salad Recipe 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 minutes

Total Time: 15 minutes

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 Per serving:

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

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1/2 fat

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