Average Rating: 0TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.Ingredients
- 1 tablespoon olive oil
- 2 medium leeks (white portion only), thinly sliced
- 3 small zucchini, halved and sliced
- 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 3 cups frozen petite peas (about 16 ounces), thawed
- 2 tablespoons each minced fresh chives and parsley
- 1 to 2 tablespoons minced fresh tarragon
DRESSING: - 3 tablespoons olive oil
- 2 tablespoons rice or white wine vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon pepper
Instructions
- 1. In a large skillet, heat oil over medium heat. Add leeks; cook and stir 4-6 minutes or until tender. In a Dutch oven, place steamer basket over 1 in. water. In batches, place zucchini and asparagus in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until crisp-tender. Remove and immediately drop into ice water. Drain and pat dry.
- 2. In a large bowl, combine peas, leeks, zucchini mixture and herbs. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve immediately.
Nutrition Facts
3/4 cup: 129 calories, 7g fat (1g saturated fat), 0 cholesterol, 353mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 4g protein.
Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.