Quickly cooked snap peas retain their distinctive crunch, becoming the star in this simple green salad.
Servings: 4 servings, about 1 1/2 cups each
Total Time: 20 minutes
Ingredients:
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
Method :
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.
2. Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
3. Whisk oil, vinegar, salt and pepper in a large bowl. Add lettuce, chives, tarragon and the snap peas and toss.
4. Serve sprinkled with the almonds.
Nutrition: (Per serving)
Calories - 123
Carbohydrates - 7
Fat - 9
Saturated Fat - 1
Monounsaturated Fat - 6
Protein - 3
Cholesterol - 0
Dietary Fiber - 3
Potassium - 232
Sodium - 169
Nutrition Bonus - Vitamin A (45 daily value), Vitamin C (35 dv).
Recipe By : Gwen Tweedy, Low Fat Good Cooking
Servings: 4 servings, about 1 1/2 cups each
Total Time: 20 minutes
Ingredients:
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
Method :
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.
2. Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
3. Whisk oil, vinegar, salt and pepper in a large bowl. Add lettuce, chives, tarragon and the snap peas and toss.
4. Serve sprinkled with the almonds.
Nutrition: (Per serving)
Calories - 123
Carbohydrates - 7
Fat - 9
Saturated Fat - 1
Monounsaturated Fat - 6
Protein - 3
Cholesterol - 0
Dietary Fiber - 3
Potassium - 232
Sodium - 169
Nutrition Bonus - Vitamin A (45 daily value), Vitamin C (35 dv).
Recipe By : Gwen Tweedy, Low Fat Good Cooking
