Snap Pea Salad with Fat-Free Feta

Ingredients

2 teaspoons Dijon mustard
1/8 cup lemon juice (or less, to taste)
1 teaspoon garlic powder
Salt and black pepper, to taste
1/8 cup fresh oregano leaves, chopped
1 1/2 pounds sugar snap peas, stems removed
2 cups grape tomatoes, halved
1 large carrot, peeled and julienned
1/2 red onion, slivered
1/2 red bell pepper, cut into thin strips
1/2 cup pitted kalamata olives, coursely chopped
6 ounces fat-free feta cheese (optional)

Preparation

1
Bring 8 cups of lightly salted water to a boil in a large pot. Add snap peas and boil for 3-4 minutes, until beans are bright green and crisp-tender. Drain and rinse under cold water. Set aside and allow to cool.
2
In a large bowl, vigorously whisk together vinegar, mustard, olive oil, lemon juice, garlic powder, salt, and pepper.
3
Add oregano and whisk again until well-mixed.
4
Add veggies one group at a time, gently stirring and folding into dressing with each addition.
5
Add feta cheese, if using, and gently fold into salad.
6
Cover and allow to chill in the refrigerator for at least 30 minutes before serving.

 



About

This is a delicious, simple, very colorful salad that's packed with veggie vites and is sure to impress friends. I know this because I impressed some friends with it last night. So, there you go! I served it with turkey burgers and it was the perfect side. Who needs french fries?
Leave out the feta cheese and it's totally vegan.

Yield:

6.0 servings

Added:

Saturday, June 18, 2011 - 7:47am

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