June 7, 2010
In Season: Peas
Fresh peas including sugar snap peas, snow peas, and green peas can usually be found year-round but are at their peak from April through July. Like most legumes, peas are low in fat and high in fiber and are a good source of plant protein.
Their nutritional profile differs depending on variety, with green peas providing more B vitamins and zinc, while snow and snap peas offer more vitamin C. Peas are perfect as crudités with dips, tossed in salads, and served as a side dish.
Fava, Sweet Pea and Sugar Snap Salad
* 4 pounds unshelled fava beans (about 2 cups shelled)
* 2 cups sugar snap peas, trimmed
* 1 cup shelled green peas (about 1 pound unshelled)
* 1/4 cup thinly sliced fresh mint
* 2 ounces prosciutto, thinly sliced (about 1/2 cup)
* 3 tablespoons red wine vinegar
* 1 tablespoon extravirgin olive oil
* 2 teaspoons Dijon mustard
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
Remove beans from pods; discard pods. Cook beans and snap peas in boiling water 1 minute or until snap peas are crisp-tender. Remove beans and snap peas with a slotted spoon. Plunge beans and snap peas into ice water; drain. Remove tough outer skins from beans; discard skins.
Combine beans, snap peas, green peas, mint, and prosciutto in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour over bean mixture, and toss well.
Serving size: 1/2 cup, makes 8 servings
Calories: 99 (29% from fat)
Fat: 3.2g (sat 0.7g,mono 1.4g,poly 0.4g)
Posted by Lisa at June 7, 2010 8:57 AM
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