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Ingredientes
- 1 x shallot, cut up
- 1/4 c. seasoned rice vinegar
- 1 tsp Dijon mustard
- Â Â Kosher or possibly sea salt
- Â Â Freshly grnd black pepper
- 1/4 c. walnut or possibly vegetable oil
- 2 lb new or possibly red rose potatoes, cut into bite-size pcs
- Â Â Salt
- 1 Tbsp. extra virgin olive oil
- 1/2 lb sugar snap peas, strings removed, peas cut into 1/2 inch pcs
- 2/3 c. frzn green peas, thawed
- 1/3 c. fresh chives, snipped into 1/2 inch lengths
- 1/4 c. torn fresh mint leaves
Direcciones
- To make dressing: In a blender, puree shallot, vinegar, mustard, 1 tsp. salt and black pepper to taste. Add in oil and blend. Set aside.
- To make salad: Boil potatoes in generously salted water till just tender, 10 to 15 min. Drain. Place in bowl and immediately toss with dressing. Set aside to cold. Meanwhile, while potatoes are cooking, heat extra virgin olive oil in skillet over medium-high heat. Add in snap peas and saute/fry till they turn bright green, about 2 min. Season with salt, add in 1 Tbsp. water and cook, covered, till snap peas are crisp-tender, 2 to 3 min longer. Remove from heat and allow to cold. Add in snap peas, thawed green peas, chives and mint to potatoes and mix well. Taste and adjust seasonings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1342g | |
| Calories 1018 | |
| Calories from Fat 208 | 20% |
| Total Fat 24.07g | 30% |
| Saturated Fat 3.13g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 224mg | 9% |
| Potassium 4490mg | 128% |
| Total Carbs 176.0g | 47% |
| Dietary Fiber 34.1g | 114% |
| Sugars 24.73g | 16% |
| Protein 28.98g | 46% |
