Spring Forward Salad


Fresh green peas are a sure sign of spring, and this dish features two types of peas to be sure you see plenty of green on your table. Substitute fresh (or frozen) edamame for either the fava beans or green peas if you prefer.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 99
Total Fat 3.2
Satfat 0.7 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 6.6 g
Carbohydrate 11.7 g
Fiber 4 g
Cholesterol 6 mg
Iron 1.9 mg
Sodium 267 mg
Calcium 44 mg


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INGREDIENTS

4 pounds unshelled fava beans (about 2 cups shelled)
2 cups sugar snap peas, trimmed
1 cup shelled green peas (about 1 pound unshelled)
¼ cup thinly sliced fresh mint
2 ounces prosciutto, thinly sliced (about ½ cup)
3 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
2 teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground black pepper


PREPARATION

1. Remove fresh fava beans from pods and discard pods.

2. Boil 3 cups of water in a medium pot. Cook fava beans and snap peas in boiling water for 1 minute or until snap peas are crisp-tender. Use a slotted spoon to remove beans and snap peas from the water. Plunge beans and snap peas into ice water to cool immediately, then drain in a colander. Remove and discard tough outer skins from beans.

3. Place beans, snap peas, green peas, mint and prosciutto in a large serving bowl.

4. Make vinaigrette by combining vinegar, oil, mustard, salt and pepper in a small bowl. Whisk together to emulsify, then pour over bean mixture and toss well.


Serves 8, ½ cup each







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