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Prep 20min
Total20min
Ingredients12
Servings4
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Ingredients
Dressing
1/4
cup chopped fresh chives
1
teaspoon grated gingerroot
1/4
teaspoon salt
1/8
teaspoon pepper
1
teaspoon Dijon mustard
2
tablespoons orange juice
1
tablespoon white wine vinegar
1/3
cup oil
Salad
1/2
lb. fresh sugar snap peas
6
cups mixed salad greens
2
(9-oz.) pkg. frozen cooked chicken breast strips, thawed or 1 1/4 lb. cooked chicken (from deli), cut into strips
4
radishes, sliced
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Steps
1
In small bowl, combine chives, gingerroot, salt, pepper and mustard; mix well. Beat in orange juice and vinegar with wire whisk until blended. Gradually beat in oil until well blended.
2
Bring 1 quart water to a boil in medium saucepan. Add sugar snap peas; cook 1 minute. Drain; rinse with cold water to cool. Drain well.
3
Arrange mixed greens evenly on individual serving plates. Top each with chicken breast strips, sugar snap peas and radishes. Drizzle dressing over salads. Serve immediately.
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Sugar snap peas have been developed so that the entire pea - pod and all - is edible.
For the most concentrated flavor, grate peeled ginger against the finest holes on a grater; collect and use the juices released during grating.
Boiling sugar snap peas briefly - a process called blanching - sets their vivid green color and makes them tender. Do not combine the peas with the dressing until just before serving; the acidic ingredients in the vinaigrette will dull the color of the peas.
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Nutrition Facts
Serving Size:1 Serving
Calories
415
Calories from Fat
215
Total Fat
24g
37%
Saturated Fat
4g
20%
Cholesterol
110mg
37%
Sodium
730mg
30%
Total Carbohydrate
7g
2%
Dietary Fiber
3g
12%
Sugars
4g
Protein
43g
% Daily Value*:
Vitamin A
56%
56%
Vitamin C
36%
36%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
2 Vegetable; 5 1/2 Very Lean Meat; 4 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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