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.

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

Calories:

55 (43% from fat)

Fat:

2.6g (sat 0.4g,mono 1.7g,poly 0.3g)

Protein:

2.2g

Carbohydrate:

7g

Fiber:

2.3g

Cholesterol:

0.0mg

Iron:

1.5mg

Sodium:

130mg

Calcium:

54mg