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

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2008


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 2.8g 6% DV; carbohydrates 6.9g 2% DV; exchange other carbs 0.5; dietary fiber 2.5g 10% DV; sugars 2.4g; fat 8.6g 13% DV; saturated fat 1.1g 6% DV; cholesterolmg; vitamin a iu 1632.1IU 33% DV; vitamin c 17.6mg 29% DV; folate 45.4mcg 11% DV; calcium 80.5mg 8% DV; iron 1.4mg 8% DV; magnesium 20.7mg 7% DV; potassium 170.2mg 5% DV; sodium 164.2mg 7% DV; thiaminmg 4% DV.