Serve our Kale and Sugar Snap Peas with Apricots and Feta Cheese recipe as a quick appetizer or stunning side dish at your next dinner party. Or, take this effortless, yet elegant, salad to your next potluck.
What You Need
Original recipe yields 8 servings
1 bunch kale (3/4 lb.), stems and ribs removed, chopped (about 7 cups)
1/2 lb. sugar snap peas, stemmed, strings removed and blanched
Combine all ingredients except dressing in large bowl.
Add dressing just before serving; mix lightly.
This easy-to-make salad can be prepared in advance. Refrigerate up to 24 hours before tossing with the dressing just before serving.
How to Prepare the Sugar Snap Peas
Sugar snap peas are a cross between the common English peas and snow peas. Both the pods and peas inside are edible. Choose pods that are plump, crisp and bright green in colour. Before using, snap off the stem ends, then pull to remove the strings.
How to Blanch the Sugar Snap Peas
Add prepared snap peas to saucepan of boiling water; cook 2 to 3 min. or just until crisp-tender. Drain, then immediately plunge beans into bowl of ice water to stop the cooking process.
The colorful fruits and vegetables team up to provide a good source of fiber in this sensational side salad. As a bonus, the kale is an excellent source of both vitamins A and C.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 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.