Sugar snap peas with lime-and-basil dressing
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Fresh Sugar Snap peas |
| 2 | smalls | Limes |
| 2 | tablespoons | Honey |
| 4 | teaspoons | Minced fresh basil |
| 2 | teaspoons | Olive oil |
| ¼ | teaspoon | Salt |
| ¼ | cup | Vertically sliced purple onion |
Directions
Trim ends from peas. Place in a saucepan; cover with water, and bring to a boil. Cook for 3 minutes or until crisp-tender; drain. Rinse with cold water; drain well, and set aside.
Peel and section limes over a bowl, reserving 2 tablespoons juice. Dice lime sections; set sections aside. Combine reserved juice, honey, basil, olive oil, and salt in a bowl; stir with a wire whisk until blended.
Combine peas, lime sections, and onion in a bowl; add lime juice mixture, and toss gently to coat. Yield: 5 servings (serving size: 1 cup).
Per serving: 162 Calories; 2g Fat (13% calories from fat); 8g Protein; 30g Carbohydrate; 0mg Cholesterol; 115mg Sodium Recipe by: Cooking Light, May/June 1993, page 86 Posted to MC-Recipe Digest V1 #400 by igor@... on Jan 28, 1997.