SNAP PEA SALAD

By blum099

PER SERVING 189 calories;
14 g fat (4 g sat.); 6 g protein; 8 g
carbohydrate; 2 g fi.ber; 310 mg
sodium; 15 mg cholesterol

Ingredients

• 1/4 cup white balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 3/4 cup extra-virgin olive oil
• 2 teaspoons chopped fresh
• oregano
• 1 1/2 pounds sugar snap peas,
• strings removed
• 2 cups grape tomatoes, halved
• 8 ounces bocconcini (small
• mozzarella nuggets), drained
• 1 cup slivered baby carrots
• 1/2 cup pitted kalamata olives, coarsely chopped
• 1/3 cup slivered red onion

Preparation

Step 1

1. In a small bowl, whisk
together vinegar, mustard, salt
and pepper. Drizzle in olive oil,
whisking constantly. Stir in
oregano. Cover and set aside.
2. Bring a large pot of lightly
salted water to a boil over high
heat. Add snap peas and simmer
4 minutes, until crisp-tender.
Drain and rinse under cold water.
3. Place snap peas in a large
bowl. Add tomatoes, bocconcini,
carrots, olives and red onion. Toss
with 1/3 cup of the dressing