Photo: Randy Mayor; Stylist: Jan Gautro
6 servings (serving size: 1 1/3 cups)

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Very Fresh and Tasty with out all the cooked veggies.

September 02, 2015
Loved This salad!! The dressing is amazing - changed a few things because didn't have the ingredient. (used white wine vinegar and chipotle sauce) Stir fried the snap peas- turns them bright green and didn't bother with the pepper or carrots.

Belladonna714's Review

February 04, 2013
LOVE this dressing! I cheated and just used orange juice instead of an orange...came out just fine. I would make this again for sure

skspillman's Review

March 13, 2012
I followed the directions exactly but don't really see the point of sauteeing the veggies first--next time I will probably throw all the ingredients together raw. This was a good side dish for stir-fry.

daneanp's Review

January 10, 2012
I sauted the carrots, pepper, and snap pea mixture for about 5 minutes then let it cool for 2 minutes and added the spinach and onion on top, letting it just sit and wilt a little bit, then tossed it with the dressing just prior to sitting down to eat. Next time I may add the green onion to the saute pan at the end of the cooking time. It is very pretty on the dish and I would serve it to guests without hesitation.

carols's Review

July 02, 2010
Wonderful recipe. Didn't change anything. I probably didn't cool the vegetables enough but it was OK because it just slightly wilted the spinach. Everyone loved it. Served with Grilled Swordfish and coconut ginger rice.

alesiamc's Review

August 23, 2009

catskee's Review

July 23, 2009
I'm not a big snap pea lover but my husband is and we both loved this recipe -- it's good as a leftover too. I usually leave out the red pepper until ready to serve so it stays crisp.

Jessie123's Review

June 30, 2009
It's a good salad but nothing really special. If I make it again I'll add more hot chili sauce which was the best flavor in it. I used regular sesame oil instead of dark.

mamakate's Review

June 10, 2009
This is a really nice recipe after shopping at the farmer's mkt. We made it exactly as it is and it was great with a spicy/sweet grilled chicken.