Fresh Herb & Snap Pea Salad
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Fresh Herb & Snap Pea Salad
Quickly cooked snap peas retain their distinctive crunch, becoming the star in this simple green salad.
Times
- Prep Time : 20 min min
- Ready Time : 20 min
Servings
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
- 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
Directions
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
About Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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