Spring Snap Pea Toss
Original Recipe: parade.com
INGREDIENTS:
Cookie Dough Bars
- 1 lb sugar snap peas, trimmed and halved.
- 1 large cucumber sliced and quartered.
- ½ cup thinly sliced radishes
- ? cup lemon vinaigrette of your choice
- 2 Tbsp chopped dill
- Pepper
- ? cup crumbled feta cheese
DIRECTIONS:
- In a large bowl, toss together snap peas, cucumber, radishes, lemon vinaigrette, dill, pepper to taste, and feta cheese.
- Refrigerate for 2 hours before serving.
Nutrition Facts: per serving
Recipe makes 8 servings
- Calories – 72cal
- Fat – 4g
- Fiber – 2g
- Carbs – 7g
- Protein – 3g
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