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

Makes 4 servings, about 1 1/2 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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

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: Per serving: 123 calories; 9 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 7 g carbohydrate; 3 g protein; 3 g fiber; 169 mg sodium; 232 mg potassium.
Nutrition bonus: Vitamin A (45% daily value), Vitamin C (35% dv).
1/2 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 2 fat

Fantastic salad! Quick and delicious for a lunch served with a slice of chicken breast. Pomegranate vinaigrette gave it just the right touch of sweet tartness.

chrisw, Los Altos, CA