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Nutrition Facts
Serving Size 282 g
(Approx. 4 Servings)
Amount Per Serving
Calories 280 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 115 mg 38%
Sodium 660 mg 28%
Total Carbohydrate 12 g 4%
Dietary Fiber 4 g 16%
Sugars 4 g
Protein 25 g
Vitamin A 60% Iron 15%
Vitamin C 110% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crab and Sugar Snap Pea Slaw

Prep Time
30 minutes
Cook Time
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 Lb sugar snap peas, cut in half on the bias
1/2 broccoli, finely chopped
1 green swiss chard, stems removed & chopped
1/2 red onions, julienned
3 garlic
2 Tbsp lemon, juiced
4 Tbsp Buitoni Reduced Fat Pesto with Basil
2 Tbsp olive oil
1 Tsp Dijon mustard
16 Oz jumbo lump crab meat
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Combine sugar snap peas, broccoli, rainbow chard and red onion in a large bowl.
In a blender combine garlic, lemon juice, Buitoni Reduced Fat Pesto, olive oil and Dijon mustard. Blend until emulsified.
Add crab and vinaigrette to the slaw. Gently toss and serve.



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