Combine 6 cups chopped romaine lettuce, 2 cups chopped cucumber, 2 cups sugar snap peas (sliced in half crosswise), 2 cups chopped plum tomato, and 1 cup chopped green onions. Combine 1/4 cup cider vinegar, 1 1/2 tablespoons sugar, 1 tablespoon olive oil, and 3/4 teaspoon salt; stir with a whisk. Drizzle over salad; toss gently to coat. Sprinkle with 3 tablespoons toasted sliced almonds.
Cooking Light Gluten-Free Cookbook
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