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Mixed Herb Salad

Yield 6 servings (serving size: about 1 cup)
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.

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

Nutrition 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

How to Make It

  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.