Enjoy the fresh flavors of this colorful side made with peas and potatoes – a tasty spring salad recipe.
Spring Vegetable Confetti Salad
- Prep Time 30 min
- Total 30 min
- Ingredients 6
- Servings 12
Ingredients
- 3 cups fresh sugar snap peas
- 2 1/2 lb assorted small potatoes (such as small Dutch yellow, Peruvian blue and Red Bliss) 1/2 cup thinly sliced radishes
- 1 yellow bell pepper, chopped
- 1 cup champagne vinaigrette dressing
- 1 teaspoon pepper
- 1/4 teaspoon salt
Instructions
-
Step1In large saucepan, heat 2 quarts (8 cups) water to boiling. Add sugar snap peas. Cover; cook 1 minute. Remove peas from boiling water; immediately rinse with cold water until cooled. Drain. Return water to boiling. Add potatoes. Cover; cook 10 minutes or until tender. Drain. Immediately rinse with cold water until cooled. Cut any large potatoes in half.
-
Step2In large bowl, mix peas, potatoes, radishes and bell pepper. Drizzle with dressing; toss to coat. Sprinkle with pepper and salt. Serve immediately or refrigerate until serving time.
Nutrition
60
Calories
3 1/2g
Total Fat
1g
Protein
6g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 60
- Total Fat
- 3 1/2g
- 0%
- Saturated Fat
- 0g
- 0%
- Sodium
- 360mg
- 0%
- Total Carbohydrate
- 6g
- 0%
- Dietary Fiber
- 1g
- 0%
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Vegetable; 1/2 Fat;Carbohydrate Choice
0Tips from the
Pillsbury Kitchens
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