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Snow Pea Medley

Even in frosty weather, Lucille Mead of Ilion, New York serves up garden-fresh flavor with this pretty, colorful side dish. The crisp-tender veggie combo goes with a variety of entrees and is ready in minutes.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 servings


  • 1/3 cup chopped red onion
  • 2 teaspoons canola oil
  • 1/3 cup julienned sweet red pepper
  • 1/3 cup julienned sweet yellow pepper
  • 1/2 cup fresh snow peas
  • 1/2 cup sliced fresh mushrooms
  • 1/4 teaspoon salt


  • In a nonstick skillet coated with cooking spray, saute onion in oil for 1-2 minutes. Add peppers; cook for 2 minutes.
  • Stir in the peas and mushrooms; saute 3-4 minutes longer or until vegetables are crisp-tender. Sprinkle with salt.
Nutrition Facts
3/4 cup: 83 calories, 5g fat (0 saturated fat), 0 cholesterol, 299mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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Average Rating:
  • pajamaangel
    Jan 23, 2018

    No comment left

  • kittykolb
    Dec 31, 2011

    This is a refreshing change if you are burnt out on cooking whatever frozen veggies you have on hand. I cooked it without the salt and never missed it. This was not a big hit with my kids, though.

  • elbay
    Sep 14, 2008

    Not only is this a great side dish (I usually serve it with the Chinese Pork Chops), but spoon it over rice or orzo and it's a delicious main dish!

  • joedebfry
    Oct 10, 2007

    No comment left