Name: Fresh Herb & Snap Pea Salad
Total time: 20 min
Ingredients: 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; 1/4 cup snipped fresh chives, (1/2-inch pieces); ¼ cup chopped fresh tarragon

Ingredients

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
1/4 cup snipped fresh chives, (1/2-inch pieces)
¼ cup chopped fresh tarragon

Directions

Step 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.

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Step 2

Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Step 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 Facts

Serving Size: about 1 1/2 cups

Per Serving:

119 calories; protein 2.8g; carbohydrates 6.9g; dietary fiber 2.5g; sugars 2.4g; fat 8.6g; saturated fat 1.1g; vitamin a iu 1632.1IU; vitamin c 17.6mg; folate 45.4mcg; calcium 80.5mg; iron 1.4mg; magnesium 20.7mg; potassium 170.2mg; sodium 164.2mg.

Exchanges:

1 1/2 vegetable, 2 fat

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts