Fresh Herb & Snap Pea Salad

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Servings 4



  • 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.
  • Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • 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.


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