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Fresh Herb & Snap Pea Salad

http://www.eatingwell.com/recipes/fresh_herb_snap_pea_salad.html

From EatingWell:  May/June 2008

Quickly cooked snap peas retain their distinctive crunch, becoming the star in this simple green salad.

4 servings, about 1 1/2 cups each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 8 ounces sugar snap peas, trimmed
• 2 tablespoons sliced almonds
• 2 tablespoons extra-virgin olive, walnut or almond oil
• 2 tablespoons fruity vinegar, such as raspberry or pomegranate
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 4 cups packed mâche, or mixed baby lettuce
• 1/4 cup snipped fresh chives, (1/2-inch pieces)
• 1/4 cup chopped fresh tarragon

Preparation

1. Bring a medium saucepan of water to a boil. Add snap peas and cook until bright green but still crisp, 1 to 2 minutes. Drain and rinse under cold water.
2. Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
3. Whisk oil, vinegar, salt and pepper in a large bowl. Add lettuce, chives, tarragon and the snap peas and toss. Serve sprinkled with the almonds.

Nutrition

Per serving : 123 Calories; 9 g Fat; 1 g Sat; 6 g Mono; 0 mg Cholesterol; 7 g Carbohydrates; 3 g Protein; 3 g Fiber; 169 mg Sodium; 232 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 2 fat