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Fresh Herb & Snap Pea Salad

Fresh Herb & Snap Pea Salad
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WebMD Recipe from

Quickly cooked snap peas retain their distinctive crunch, becoming the star in this simple green salad.

Prep: 20 minutes | Total Time: 20 minutes
  • 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
  • 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
  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 Information

Makes: 4 servings, about 1 1/2 cups each
  • Calories119
  • Fat9 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Carbohydrates7 g
    • Dietary fiber3 g
  • Protein3 g
  • Sodium164 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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