Snap Peas with Fresh Herb-Scented Greens

Easy

Servings: 6

Prep: 10 minutes

Summary

Summary: XXXX

Salads have come a long way from the days of iceberg lettuce and cottony tomatoes. If you're like me, when you think of salads, you envision a variety of crisp greens and vegetables--maybe even some spicy arugula.

This recipe was created by Amber Duncan, one of our Carilion chefs, who is a big advocate of in-season veggies.

Per serving (1 ½ cups)
Nutrition information: 182 calories, 11g fat, 8g protein, 3g fiber

Ingredients

Ingredients: XXXX

8 ounces sugar snap peas, stringed

12 grape tomatoes, halved

2 tablespoons sliced almonds

2 tablespoons extra-virgin olive, walnut, or almond oil

2 tablespoons fruity vinegar, such as raspberry or pomegranate

¼ teaspoon salt

1/8 teaspoon freshly ground pepper

4 cups packed mixed baby lettuce

¼ cup snipped fresh chives (½-inch pieces)

¼ cup chopped fresh tarragon

Preparation

Preparation: XXXX

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 browed, 2 to 4 minutes.
Whisk oil, vinegar, salt, and pepper in a large bowl. Add lettuce, tomatoes, chives, tarragon, and the snap peas and toss. Serve sprinkled with the almonds.