Fresh Herb & Snap Pea Salad

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

 Fresh Herb & Snap Pea Salad
photographer: Ken Burris
Nutritionist Tested & Approved
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 m√Ęche, or mixed baby lettuce

  • 1/4 cup snipped fresh chives, (1/2-inch pieces)

  • 1/4 cup chopped fresh tarragon

Directions
  1. 4 servings, about 1 1/2 cups each

  2. 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.

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

  4. 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.


Nutritional Facts

Servings
4
Per serving
Calories
119
Carbohydrates
7g
Fat
9g
Saturated Fat
1g
Monounsaturated Fat
6g
Protein
3g
Cholesterol
0mg
Dietary Fiber
3g
Potassium
168mg
Sodium
164mg
Added Sugars
0g
Exchanges
1 1/2 vegetable
2 fat
Carbohydrate Servings
1/2
Vitamin A (45% daily value)
Vitamin C (35% dv).

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