Snap Peas with Fresh Herb-Scented Greens
Prep: 10 minutes
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
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
- 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.