Tips Of The Day

Dietician Sheela Sherawat

Eat Pea and Radish Salad with mint

Ingredients:
2 1/2 cups (12 ounces) sugar snap peas
1/2 cup thinly-sliced red radishes
2 green onions, thinly sliced, white and green parts
1 tablespoon chopped chives
Salt and freshly-ground black pepper 
1 tbsp Pritikin green sauce
splenda 
Pritikin shake it table blend
1/4 cup fresh mint, pull leaves from stems and rough chop

Preparation:
Trim the ends off of the peas.

In a pan of boiling water, blanch the peas for about 1 1/2 minutes to 2 minutes or until the peas turn bright green. Remove from heat and transfer to an ice water bath until cool, and then drain in a colander. Place drained peas on paper towels in a single layer, roll up and let dry for a few minutes. 

In a large serving bowl, combine prepared  snap peas, radishes, green onions, and chives; cover and place into the refrigerator until ready to add the dressing.

To make the dressing, combine Pritikin green sauce, and splenda shake it table blend; whisk until sugar dissolves. Pour the dressing over the salad mixture and toss to coat. Do not overdress the salad (you may have some dressing left for another use). Season with salt and pepper to taste. Garnish with mint leaves. 

Serve at room temperature or chilled.