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Fresh Snow Pea and Tri-Colored Pepper Salad
Source: 200 Healthy Recipes in 30 Minutes or Less!

Fresh vegetables tossed with a sweet balsamic glaze.

Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 66.4
Total Carbs 9.1 g
Dietary Fiber 2.2 g
Sugars 4.5 g
Total Fat 2.5 g
Saturated Fat 0.4 g
Unsaturated Fat 0.3 g
Potassium 187.9 mg
Protein 2.1 g
Sodium 75.2 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 quart  cold water
1 each  small green bell peppers
1 each  small red bell peppers
1 each  medium yellow bell peppers
0 1/4 lb  fresh green peas
0 1/2 cup  Tomatoes, red, cherry, fresh, year round average
3 tbsp  balsamic vinegar
1 tbsp  shallots, chopped
1 tbsp  olive oil
2 tsp  fresh lemon juice
2 tsp  dijon mustard
1 pinch  black pepper
1 pinch  salt
  1. Bring water to boil in large pot.
  2. Add the sliced peppers and blanch for 2 minutes.
  3. Add the snow peas and blanch for an additional 30 seconds.
  4. Put the peppers and snow peas into ice water to stop cooking process. Drain
  5. Mix the blanched peppers and snow peas with cherry tomatoes in a large salad bowl.
  6. In a small bowl, combine vinegar, shallots, olive oil, lemon juice, and dijon mustard.
  7. Combine pepper mixture with dressing. Refrigerate salad until ready to serve.

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