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Recipe Summary

prep:
15 mins
cook:
4 mins
Servings:
12
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Ingredients

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Directions

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  • In a small bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in olive oil, whisking constantly. Stir in oregano. Cover and set aside.

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  • Bring a large pot of lightly salted water to a boil over high heat. Add snap peas and simmer 4 minutes, until crisp-tender. Drain and rinse under cold water.

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  • Place snap peas in a large bowl. Add tomatoes, bocconcini, carrots, olives and red onion. Toss with 1/3 cup of the dressing. Serve additional dressing on the side or reserve for Red Rice & Lentils.

Nutrition Facts

189 calories; total fat 14g; saturated fat 4g; cholesterol 15mg; sodium 310mg; carbohydrates 8g; protein 6g.
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Reviews

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