Ingredients
- 8 ounces sugar snap peas, trimmed
- 2 tablespoon sliced almonds
- 2 tablespoon extra-virgin olive, walnut or almond oil
- 2 tablespoon 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
Cooking 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.
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 Info
- Serving: Per serving
- Calories: 123
- Carbohydrates: 7g
- Fat: 9g
- Protein: 3g
- Dietary Fiber: 3g
- Saturated Fat: 1g
- Monounsaturated Fat: 6g
- Cholesterol: 0mg
- Potassium: 232mg
- Sodium: 169mg
- Exchanges: 1 1/2 vegetable, 2 fat
- Carbohydrate Servings: 1/2