Spring Vegetable Confetti Salad

Enjoy the fresh flavors of this colorful side made with peas and potatoes – a tasty spring salad recipe.

  • prep time 30 min
  • total time 30 min
  • ingredients 6
  • servings 12

Ingredients

3
cups fresh sugar snap peas
2 1/2
lb assorted small potatoes (such as small Dutch yellow, Peruvian blue and Red Bliss) 1/2 cup thinly sliced radishes
1
yellow bell pepper, chopped
1
cup champagne vinaigrette dressing
1
teaspoon pepper
1/4
teaspoon salt
  • 1 In large saucepan, heat 2 quarts (8 cups) water to boiling. Add sugar snap peas. Cover; cook 1 minute. Remove peas from boiling water; immediately rinse with cold water until cooled. Drain. Return water to boiling. Add potatoes. Cover; cook 10 minutes or until tender. Drain. Immediately rinse with cold water until cooled. Cut any large potatoes in half.
  • 2 In large bowl, mix peas, potatoes, radishes and bell pepper. Drizzle with dressing; toss to coat. Sprinkle with pepper and salt. Serve immediately or refrigerate until serving time.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    60
    ,
    % Daily Value
    Total Fat
    3 1/2g
    3 1/2%
    (Saturated Fat
    0g,
    0%
    ),
    Sodium
    360mg
    360%;
    Total Carbohydrate
    6g
    6%
    (Dietary Fiber
    1g
    1%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1/2 Vegetable; 1/2 Fat;
    Carbohydrate Choices:
    0
    *Percent Daily Values are based on a 2,000 calorie diet.
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