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

Asian Snap Pea Salad with Sesame-Orange Dressing
Asian Snap Pea Salad with Sesame-Orange Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • DRESSING:

  • 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

Directions

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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