Sugar Snap Peas Salad with Pecans
Try a delicious Sugar Snap Peas Salad with Pecans. It has the crunch of peas and the nutty taste of pecans. Enjoy the refreshing combination of flavors.
Servings: 8 servings
Calories: 241kcal
Ingredients
For the Salad
- 1/2 cup pecan halves toasted
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 pound sugar snap peas ends snapped and strings removed, thinly sliced on the bias
For the Vinaigrette
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 clove garlic minced
- 4-5 fresh basil leaves minced
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 325 degrees F. In a small bowl, drizzle the pecans with the olive oil and salt and toss to coat well. Scatter the pecans in a single layer on a baking sheet and bake for 15 minutes, or until golden brown and fragrant. Cool and reserve.
- Bring a large pot of water to a boil over medium heat. Just before you’re ready to serve, add the peas and cook for just 1 minute. With a slotted spoon, transfer the peas to a bowl of ice water to stop the cooking and hold their color. Drain and place in a serving bowl.
- For the vinaigrette, whisk together the olive oil, vinegar, garlic, and basil in a small bowl. Season with salt and pepper. Pour the vinaigrette over the peas and toss to coat. Sprinkle the toasted pecans over the top.
Nutrition
Calories: 241kcal | Carbohydrates: 6g | Protein: 2g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 5mg | Potassium: 125mg | Fiber: 1g | Sugar: 3g | Vitamin A: 627IU | Vitamin C: 34mg | Calcium: 28mg | Iron: 1mg