Water chestnuts are usually relegated to Chinese stir-fries, but they add welcome crunch to salads.
3 tablespoons balsamic vinegar
2 teaspoons olive oil
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 package (10 ounces) frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup jarred roasted red peppers, sliced
1 In a serving bowl, combine the vinegar, oil, mustard, sugar, and salt.
2 Add the peas, water chestnuts, and roasted peppers. Toss to combine. Serve at room temperature or chilled. Makes 4 servings
Pasta Salad with Peas & Water Chestnuts Cook 8 ounces of penne or fusilli pasta according to package directions. Drain. Make a triple batch of the dressing in step 1, but use only 1/2 teaspoon of salt. Toss the warm pasta with the dressing and the remaining salad ingredients.
total fat 3g
saturated fat 0.4g
dietary fiber 4g
good source of: fiber, folate, thiamin, vitamin C
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.