This all-green salad makes a great side dish for grilled chicken or burgers. You can prepare and refrigerate the vegetables up to three days prior. Just toss them with the dressing at the last minute so that they stay crisp.
- Portion size 6 servings
- Credits : Canadian Living Magazine: Summer Entertaining, Summer 2014
Ingredients
Method
In food processor, pulse together basil, chives, lemon juice, garlic, salt and pepper, until pureed. With motor running, add oil in thin steady stream until smooth; set aside. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 4 months.)In saucepan of boiling salted water, cook peas until tender and bright green, about 3 minutes, drain and let cool.
In bowl, combine lettuce, cucumber and peas; toss with dressing. Sprinkle with Parmesan cheese and almonds.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 406 mg
- Sugars 5 g
- Protein 9 g
- Calories 249.0
- Total fat 18 g
- Potassium 382 mg
- Cholesterol 5 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
%RDI
- Iron 18.0
- Folate 46.0
- Calcium 15.0
- Vitamin A 52.0
- Vitamin C 37.0
