Asian Snap Pea Salad with Sesame-Orange Dressing

Asian Snap Pea Salad with Sesame-Orange Dressing Recipe
Photo: Randy Mayor; Stylist: Jan Gautro
Vitamin C from the orange juice, bell pepper, and peas helps your body absorb iron in this asian snap pea salad. And with only 89 calories, who could resist? Serve with stir-fried chicken breast and brown rice or buckwheat noodles to complement the nutrient-rich package.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 98
Fat 3.1 g
Satfat 0.3 g
Monofat 1.5 g
Polyfat 1.1 g
Protein 3 g
Carbohydrate 15.7 g
Fiber 4.5 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 318 mg
Calcium 83 mg

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

Preparation

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; sauté 1 minute, stirring occasionally. Add reserved orange rind, sugar snap peas, and salt to pan; sauté 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.

Note:

Anthony Rosenfeld,

June 2009
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