Fresh Herb and Snap Pea Salad

Ingredients

• 8 ounces organic sugar snap peas, trimmed
• 2 Tbsps sliced almonds
• 2 Tbsps expeller-pressed extra-virgin olive oil, walnut or almond oil
• 2 Tbsps fruity vinegar, such as raspberry or pomegranate (nitrate-free)
• ¼ tsp salt
• ⅛ tsp freshly ground pepper
• 4 cups packed organic mâche or mixed baby lettuce
• ¼ cup snipped fresh chives (½-inch pieces)
• ¼ cup chopped fresh tarragon

Directions

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.

Nutrition Facts

Serving size: about 1½ cups each. Per serving: 123 calories; 9 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 7 g carbohydrate; 3 g protein; 3 g fiber; 169 mg sodium; 232 mg potassium. ½ Carbohydrate Serving

Nutrition Bonus: Vitamin A (45% daily value), Vitamin C (35% DV)

Exchanges: 1½ vegetable, 2 fat