• Cooking Time: 0
  • Servings: 4
  • Preparation Time: 10


This would be so pretty at a Christmas dinner, yet it's a perfect summer side, as well. It's light and fresh and strangely satisfying. Low-cal, too. It was clipped from a now-forgotten magazine (no doubt a dental office theft).


  • 1 c frozen tiny peas, defrosted
  • 1 small red pepper, small dice
  • 1 small bunch watercress, chopped (or Valeriana)
  • 1 1/2 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar
  • 2 green onions, thinly sliced
  • 1 garlic clove, finely minced
  • Salt and ground black pepper, to taste


  • In medium bowl, combine peas, red pepper and watercress or Valeriana.
  • In small jar, shake together oil, vinegar, green onions and garlic.
  • Add to vegetables, tossing well to combine.
  • Season to taste with salt and pepper.
  • Serve at room temperature.
  • Per serving: 83 cal., 5 g total fat (<1 g saturated fat), 7 g carb., 2 g protein, 2 g dietary fiber, 6 mg sodium.

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