Rating: 4 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Anthony Rosenfeld
Recipe by Cooking Light June 2009

Gallery

Credit: Randy Mayor; Stylist: Jan Gautro

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

98 calories; fat 3.1g; saturated fat 0.3g; mono fat 1.5g; poly fat 1.1g; protein 3g; carbohydrates 15.7g; fiber 4.5g; iron 2.1mg; sodium 318mg; calcium 83mg.
Advertisement