Servings: 8

Serving Size: 1/2 cup

Snappy Pea Salad Ingredients

•  1/2 pound sugar snap peas, remove strings and stems; cut in half crosswise
•  1 medium cucumber, cut in half lengthwise; scoop out seeds; slice thinly crosswise
•  1 red bell pepper, diced
•  1 cup shredded carrots
•  2 green onions, thinly sliced
•  1/4 cup sunflower seeds

Dressing Ingredients

• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1/4 cup canola oil
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Snappy Pea Salad Directions

1.  In a large mixing bowl, whisk together dressing ingredients until smooth.
2. Add snap peas, cucumber, bell pepper, carrots and green onion to the bowl. Toss with dressing.
3. Transfer mixture to a serving platter or bowl to serve. Sprinkle with sunflower seeds and serve immediately.

Nutrition facts per serving: 180 calories; 12g total fat; 1g saturated fat; 0g trans fat; 0mg cholesterol; 490mg sodium; 16g carbohydrate; 3g dietary fiber; 10g sugars; 3g protein; 90% Daily Value of vitamin A; 70% Daily Value of vitamin C; 4% Daily Value of calcium; 8% Daily Value of iron

Source: Kentucky Nutrition Education Program, University of Kentucky Cooperative Extension Service