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Salad: • 1 lb sugar snap peas, trimmed • 2 small cucumbers, unpeeled, thinly sliced • 1 cup halved grape tomatoes • 1/4 cup fresh minced dill Dressing: • 1 lemon, juiced • 2 Tbsp olive oil • 1 tsp lemon zest • 1/4 tsp black pepper
Nutrition Facts
4 servings per recipe Serving size
(249g)
Amount per serving
Calories
130
% Daily Value* Total Fat 7g Saturated Fat 1g
9% 5%
Trans Fat 0g Cholesterol 0mg
0%
Sodium 10mg
0%
Total Carbohydrate 13g Dietary Fiber 4g Total Sugars 7g Includes 0g Added Sugars
5% 14% 0%
Protein 4g
1. In a saucepan, bring water to a boil. Add peas & cook 1-2 minutes or until bright green. Drain immediately & add peas to a bowl of iced water. Cool 2 minutes, drain & add to a large serving bowl. 2. Add cucumbers, tomatoes & dill to bowl. Toss to mix. 3. In a small bowl, add lemon juice, oil, zest & pepper. Whisk together. 4. Pour dressing over salad & mix well. Serve immediately.
This institution is an equal opportunity provider.
Vitamin D 0mcg Calcium 66mg
0% 6%
Iron 3mg
15%
Potassium 441mg
10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Are calories & sodium close to a match? This recipe is 1 for 1 certified & meets a lower sodium standard.
SAGE May - September
Choose bright green, fresh cut stems. Look for crisp, perky leaves that are not wilted.
Dill can last up to 10 days in the refrigerator. Place stems in a glass with 1 inch water. Cover leaves & stalks with a plastic bag.
Dry dill on the counter 2-3 weeks. Once completely dry, strip leaves from stems by running your fingers against the direction of growth. Store in a jar up to 6 months!