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A bright green salad of sugar snap peas and sweet green peas in a light, mint dressing.
Cook Time: 2 minutes
Total Time: 2 minutes
* 2 1/2 cups frozen peas
* 1 pound sugar snap peas, strings removed
* 2 tsp sugar
* 2 tbsp white wine vinegar
* 1 tbsp extra-virgin olive oil
* 1 tbsp lemon juice
* 1/4 cup freshly chopped mint
Bring a large pot of water to a boil. Add frozen peas and snap peas, and cook for 2 minutes. Drain and rinse immediately with cold water to stop cooking, and empty peas into a large bowl.
In a small bowl, combine sugar, white wine vinegar, olive oil lemon juice and mint. Drizzle over peas. Toss, then refrigerate for 2 hours.
Per Serving: Calories 83, Calories from Fat 17, Total Fat 2g (sat 0.2g), Cholesterol 0mg, Sodium 53mg, Carbohydrate 12.6g, Fiber 3.8g, Protein 4g
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