• 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

1. Bring a medium saucepan of water to a boil. Add snap peas and cook until bright green but still crisp, 1-2 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, 2-4 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.

Tips

Recipe Nutrition:

Per serving: 119 calories; 9 g fat (1 g saturated fat, 6 g mono unsaturated fat); 0 mg cholesterol; 7 g carbohydrates; 3 g protein; 3 g fiber; 164 mg sodium; 168 mg potassium; 0 g added sugar

Nutrition Bonus: Vitamin A (45% daily value), Vitamin C (35% dv).

1/2 Carbohydrate Servings

Exchanges: 1 1/2 vegetable, 2 fat

Description

Contributed by: EatingWell.com