Heat oil in large nonstick skillet on medium heat. Add vegetables; stir-fry 6 to 7 min. or until crisp-tender.
Stir in dressing; cook 1 min. or until heated through.
Sprinkle with nuts.
Add 1/4 tsp. crushed red pepper to cooked vegetables in skillet along with the dressing.
Enjoy this quick-and-easy vegetable dish any night of the week. In addition to the bright red peppers and crunchy snap peas providing a good source of both fiber and vitamin C they also provide an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.