Quickly cooked snap peas retain their distinctive crunch, becoming the star in this simple green salad. Source: EatingWell Magazine, May/June 2008

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

  • 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 Facts

119 calories; 8.6 g total fat; 1.1 g saturated fat; 164 mg sodium. 170 mg potassium; 6.9 g carbohydrates; 2.5 g fiber; 2 g sugar; 2.8 g protein; 1632 IU vitamin a iu; 18 mg vitamin c; 45 mcg folate; 81 mg calcium; 1 mg iron; 21 mg magnesium;