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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

69 calories; fat 3.1g; saturated fat 0.4g; mono fat 1.9g; poly fat 0.6g; protein 2g; carbohydrates 9g; fiber 2.8g; cholesterol 0mg; iron 1.2mg; sodium 230mg; calcium 45mg.
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