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Spring Vegetable Confetti Salad

Spring Vegetable Confetti Salad
  • Prep 30 min
  • Total 30 min
  • Ingredients 6
  • Servings 12
Enjoy the fresh flavors of this colorful side made with peas and potatoes – a tasty spring salad recipe.
Updated April 16, 2013

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

Steps

  • 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.

  • This is a beautiful salad that celebrates spring produce. Use your favorite basic vinaigrette dressing, if desired.

Nutrition Facts

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