Snap Pea Salad with Fat-Free Feta
By: Jennifer Manriquez
Published: Saturday, June 18, 2011 - 7:47am

Ingredients




1/4 cup while balsamic vinegar
2 teaspoons Dijon mustard
 cup extra virgin olive oil
1/8 cup lemon juice (or less, to taste)
1 teaspoon garlic powder
Dash of chili 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.