Fresh Herb & Snap Pea Salad

Fresh Herb & Snap Pea Salad

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From: EatingWell Magazine, May/June 2008

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

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  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 information

  • Serving size: about 1½ cups
  • Per serving: 119 calories; 9.0 g fat(1.0 g sat); 3.0 g fiber; 7.0 g carbohydrates; 3.0 g protein; 45.0 mcg folate; 0 mg cholesterol; 2.0 g sugars; 0.0 g added sugars; 1632.0 IU vitamin A; 18.0 mg vitamin C; 81.0 mg calcium; 1.0 mg iron; 164 mg sodium; 170.0 mg potassium
  • Nutrition Bonus: Vitamin A (33% daily value), Vitamin C (30% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 2 fat

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