Recipe Image

Fresh Herb & Snap Pea Salad

  • 20 m
  • 20 m
EatingWell Test Kitchen
“Quickly cooked snap peas retain their distinctive crunch, becoming the star in this simple green salad.”


    • 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
    • ¼ teaspoon salt
    • ⅛ teaspoon freshly ground pepper
    • 4 cups packed mâche, or mixed baby lettuce
    • ¼ cup snipped fresh chives, ( ½-inch pieces)
    • ¼ cup chopped fresh tarragon


  • 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.
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