Title: Sugar Snap Peas with Lime-And-Basil Dressing
Categories: Salads
Yield: 5 Servings

1 1/2 lb Fresh Sugar Snap peas
2 sm Limes
2 tb Honey
4 ts Minced fresh basil
2 ts Olive oil
1/4 ts Salt
1/4 c Vertically sliced purple
-onion

Trim ends from peas. Place in a saucepan; cover with water, and bring to a
boil. Cook for 3 minutes or until crisp-tender; drain. Rinse with cold
water; drain well, and set aside.

Peel and section limes over a bowl, reserving 2 tablespoons juice. Dice
lime sections; set sections aside. Combine reserved juice, honey, basil,
olive oil, and salt in a bowl; stir with a wire whisk until blended.

Combine peas, lime sections, and onion in a bowl; add lime juice mixture,
and toss gently to coat. Yield: 5 servings (serving size: 1 cup).

Per serving: 162 Calories; 2g Fat (13% calories from fat); 8g Protein; 30g
Carbohydrate; 0mg Cholesterol; 115mg Sodium

Recipe by: Cooking Light, May/June 1993, page 86

Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.