This is a crisp, refreshing salad that is great paired with grilled chicken or fish for a healthy, low cal meal.
4 cups (12-14 oz) snow peas
1/4 cup red onion, sliced paper thin and chopped into 1" pieces
1 tablespoon white wine vinegar
1 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
1/2 teaspoon minced ginger
1 tablespoon olive oil
1 tablespoon vegetable oil
1/4 cup toasted sunflower seeds
--Wash snow peas, trim and remove strings if necessary. Place in microwave proof bowl with cover. Half fill a large bowl with ice cubes and water, leaving enough room to add snow peas later. Microwave peas 2 to 2-1/2 minutes until slightly cooked but still crisp. (The water on the peas from washing them is enough to create steam in the microwave.) Immediately immerse cooked snow peas in bowl of ice water so they stop cooking and chill completely. --Peel and section orange and grapefruit, removing all pith and membrane. Put citrus sections in a separate bowl, saving any juice in another small bowl. Squeeze the membranes to remove any remaining juice; add to juice in small bowl. --In large bowl, whisk together 3 tablespoons of reserved citrus juice, vinegar, honey, salt, pepper, and ginger. Continue whisking briskly while adding oils in a thin stream. Add drained snow peas, onions, and sunflower seeds to bowl and toss thoroughly with dressing. Add grapefruit and oranges; gently toss and serve.
MAKE AHEAD TIP: Can be made up to 4 hours ahead and stored in fridge, but don't mix in the citrus until just before serving. (The citrus will begin to break down and get a mushy texture if left in the dressing too long.)
NUTRITIONAL INFORMATION for a 1 cup serving: 124 calories, 5.9g fat, 14.8g carbs, 4.3g fiber, 9l8g sugars, 4.4g protein; Weight Watchers PointsPlus: 3