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Sugar Snap Peas with Mint and Bacon Dressing





Yields
Makes 10 to 12 servings

Notes: Up to 1 day ahead, complete through step 3; cover and chill the bacon, sauce, and peas separately. Serve at room temperature.

 1/4 pound sliced bacon, chopped
 4 teaspoons sugar
 1 tablespoon cornstarch
 3/4 cup fat-skimmed chicken broth
 2/3 cup rice vinegar
 2 to 2 1/4 pounds sugar snap peas or Chinese pea pods, rinsed
 3 tablespoons minced fresh mint leaves
Step 1
1

In a 10- to 12-inch frying pan over medium-high heat, stir bacon often until browned; drain on towels. Discard fat in pan and wipe clean.

Step 2
2

In frying pan, mix sugar and cornstarch, then stir in chicken broth and vinegar. Bring to a boil over high heat, stirring often. Use warm or at room temperature.

Step 3
3

Meanwhile, break ends off peas and pull off strings. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add peas and cook until tender-crisp, about 1 minute. Drain and immerse in ice water until cold to preserve color. Drain and serve at room temperature.

Step 4
4

Arrange the peas in a bowl. Stir mint into sauce and pour over peas. Sprinkle with bacon.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 57Calories from Fat 21
% Daily Value *
Total Fat 1.3g2%

Saturated Fat 0.5g3%
Cholesterol 2.2mg1%
Sodium 47mg2%
Total Carbohydrate 7.5g3%

Dietary Fiber 1.9g8%
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.