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Mixed Herb Salad

Mixed Herb Salad

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.

Cooking Light MAY 2008

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

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.

Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 43%
  • Fat: 2.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.2g
  • Carbohydrate: 7g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 130mg
  • Calcium: 54mg
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Mixed Herb Salad recipe

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