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
  • 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

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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 1 1/2 cups
  • Per serving: 119 calories; 9 g fat(1 g sat); 3 g fiber; 7 g carbohydrates; 3 g protein; 45 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 1632 IU vitamin A; 18 mg vitamin C; 81 mg calcium; 1 mg iron; 164 mg sodium; 170 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetable, 2 fat

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