Mixed Herb Salad

recipe
Adding tomatoes, fresh herbs, and pea shoots to a simple bowl of tossed greens boosts its nutrient content. Dressing it with monounsaturated-rich olive oil supplies even more. Pea shoots are the small leaves and tendrils from pea plants, most often snow peas. They're a good source of vitamin A. Substitute mâche if your local market doesn't stock pea shoots. To save time, use 1/3 cup chopped herb salad mix in place of the chive, thyme, and tarragon; look for it near the other packages of fresh herbs.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 55
Caloriesfromfat 43 %
Fat 2.6 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 2.2 g
Carbohydrate 7 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 130 mg
Calcium 54 mg

Ingredients

4 cups gourmet salad greens
1 1/2 cups fresh pea shoots (about half of a [3-ounce] container)
1 cup red cherry tomatoes, halved
1 cup yellow cherry tomatoes, halved
1/4 cup finely chopped fresh chives
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh tarragon
3 tablespoons sherry vinegar
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extravirgin olive oil

Preparation

1. Place first 7 ingredients in a large bowl; toss gently to combine.

2. Combine vinegar and the next 4 ingredients (through pepper) in a small bowl. Gradually add oil, stirring with a whisk. Drizzle vinegar mixture over greens mixture; toss gently to coat.

Note:

Maureen Callahan,

May 2008
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