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Snap Peas, Carrot and Pepper Salad (05.04.16)

Posted at 3:59 PM, May 04, 2016
and last updated 2016-05-04 18:22:49-04
  • 8 ounces sugar snap peas, trimmed, rinsed
  • 1 small red bell pepper, thinly sliced
  • 1 large carrot, peeled and thinly sliced (about 1 cup)
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons olive oil
  • 1 cup artichoke hearts, chopped
  • 8-10 basil leaves, torn
  • 2 tablespoons sesame seeds
  • No Salt Seasoning and Pepper, to taste

In a saucepan, fill 3/4 with water; bring to a boil. Add peas, bell pepper and carrots. Boil for 3-4 minutes. Drain; submerse into a bowl with very cold water. Drain. In a large bowl, mix the soy sauce, honey, oil no salt seasoning and pepper. Add peas, peppers, carrots and artichoke hearts; gently toss. Add basil and sesame seeds. Serve immediately or chill in refrigerator before serving.

Sponsor: Intermountain Medical Center Heart Institute