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Fresh Herb and Sugar Snap Pea Salad

Ingredients:

  • 8 ounces sugar snap peas, trimmed
  • 2 tablespoon sliced almonds
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fruity vinegar


  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups mixed baby lettuce
  • 1/4 cup snipped fresh chives
  • 1/4 cup chopped fresh tarragon

Directions:

  • Bring a medium saucepan of water to boil. 
  • Add snap peas and cook until bright green but still crisp, (1 - 2 minutes).  Drain and rinse under cold water.
  • Toast almonds in small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, (2 - 4 minutes).
  • Whisk oil, vinegar, salt and pepper in a large bowl.  Add lettuce, chives, tarragon and snap peas.  Toss. 
  • Sprinkle almonds on top, serve.

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