Quickly cooked snap peas retain their distinctive crunch, becoming the star in this simple green salad.Ingredients
Total Time: 20 minutes
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
4 servings, about 1 1/2 cups each
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.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 1/2 vegetable
- 2 fat
- Carbohydrate Servings
- Vitamin A (45% daily value)
- Vitamin C (35% dv).