|Nectarine–Snap Pea Salad
Serves 6 / You may be lucky enough to find some of these ingredients in your own garden; together, they offer plenty of vitamins B and C, plus a good dose of fiber and folic acid. You can also use the versatile vinaigrette as a marinade for fish or chicken, or drizzle it over a pear and blue-cheese salad. Pack this salad straight from the refrigerator into knapsacks and keep cool with individual frozen ice packs.
1/2 pound small red-skinned new potatoes
1 cup (about 4 ounces) sugar snap peas
2 nectarines, sliced
1/2 cup fresh corn kernels (cooked)
2 tablespoons chopped fresh chives
(makes about 11/3 cups)
1/2 tablespoon Dijon mustard
2 tablespoons rice vinegar
1/4 cup mango chutney
1/2 tablespoon soy sauce
1 teaspoon sesame oil
7/8 cup canola oil
1. Combine all vinaigrette ingredients except canola oil in a food processor or blender and process until well blended. Slowly add canola oil and blend until incorporated.
PER SERVING: 98 cal, 22% fat cal, 3g fat, 0g sat fat, 0mg chol, 2g protein, 18g carb, 4g fiber, 45mg sodium