Recipe of the Week: Fresh Herb and Snap Pea Salad

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins


  • 8 ounce(s) peas, sugar snap, trimmed
  • 2 tablespoon nuts, almonds, sliced
  • 2 tablespoon oil, olive, extra-virgin, or walnut or almond oil
  • 2 tablespoon vinegar, fruit, such as raspberry or pomegranate
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper, black ground, freshly ground
  • 4 cup(s) lettuce, mache, or mixed baby lettuce
  • 1/4 cup(s) chives, fresh, snipped (1/2-inch pieces)
  • 1/4 cup(s) tarragon, fresh, chopped


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. Serve sprinkled with the almonds.
Nutritional Info (Per serving):

Calories: 123, Saturated Fat: 1g, Sodium: 169mg, Dietary Fiber: 3g, Total Fat: 9g, Carbs: 7g, Cholesterol: 0mg, Protein: 3g

Carb Choices: 0.5