Nectarine–Snap Pea Salad
May, 2005

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


Sesame-Mango Vinaigrette

(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.
2. Gently boil potatoes until tender. Cool and cut into wedges. Steam snap peas until just crisp-tender; cool.
3. Combine potatoes, snap peas, nectarines, and corn in a medium unbreakable bowl with a lid. Drizzle with 3 tablespoons dressing and toss well. Divide into either six small lidded bowls or three medium lidded bowls. Keep well chilled until ready to pack.

PER SERVING: 98 cal, 22% fat cal, 3g fat, 0g sat fat, 0mg chol, 2g protein, 18g carb, 4g fiber, 45mg sodium