Asian Snap Pea Salad with Sesame-Orange Dressing

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

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Nutritional Information

Amount per serving
  • Calories: 98
  • Fat: 3.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 3g
  • Carbohydrate: 15.7g
  • Fiber: 4.5g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 318mg
  • Calcium: 83mg

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. 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. 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.
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