- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1/2 cup chopped onion
- 1/2 teaspoon poppy seeds
- 1 pound fresh sugar snap peas, trimmed and halved (about 4 cups)
- Place the first 7 ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds.
- Add peas to dressing and toss to coat. Refrigerate, covered, 30 minutes before serving.
2/3 cup: 86 calories, 5g fat (1g saturated fat), 0 cholesterol, 201mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.