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Asian Snap Pea Salad with Sesame-Orange Dressing


CALORIES 98; FAT 3.1g (sat O.3g, mono 1.5g, poly 'l.lg):
PROTEIN 3g; CAR815.7g; FIBER4.5g; CHOl Omg; IRON
2.1mg; SODIUM 318mg; CALC 83mg

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  • 1 large orange
  • 1 tablespoon rice vinegar
  • 2 teaspoons low-sodium soy sauce
  • 1 1/2 teaspoons dark sesame oil
  • 1 teaspoon brown sugar
  • 1 teaspoon hot chile sauce (such as Sriracha)
  • SALAD:
  • 2 teaspoons canola oil
  • 1 1/2 cups thinly sliced red bell pepper
  • 3/4 cup thinly sliced carrot
  • 12 ounces sugar snap peas, trimmed
  • 1/2 teaspoon kosher salt
  • 1/2 cup diagonally cut green onions
  • 1 (6-ounce) package fresh baby spinach
  • 1 teaspoon sesame seeds, toasted



Step 1

1. To prepare dressing, grate 1 teaspoon
rind; squeeze 1/3 cup juice from orange
over a bowl. Set rind aside. Combine
juice, vinegar, and next 4 ingredients
(through chile sauce) in a small bowl;
stir with a whisk.
2. To prepare salad, heat 2 teaspoons
canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and
carrot to pan; saute 1minute, stirring
occasionally. Add reserved orange rind,
sugar snap peas, and salt to pan; saute
2 minutes, stirring occasionally. Transfer
pea mixture to a large bowl; cool 5 minutes.
Stir in green onions and spinach. Pour dressing over salad; toss gently to
coat. Sprinkle with sesame seeds. Serve
immediately. Yield: 6 servings (serving
size: 1 1/3 cups).


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