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CATEGORY CUISINE TAG YIELD
August 1995 1 Servings

INGREDIENTS

2 Shallots, minced
1 1/2 T Sherry vinegar*
3 T Extra-virgin olive oil
1 lb Sugar snap peas, trimmed
1/2 c Thinly sliced fresh basil
leaves
3 T Chopped fresh parsley leaves
2 Heads Bibb lettuce, washed
spun dry
and torn into
bite-size pieces

INSTRUCTIONS

available at specialty foods shops and some supermarkets.  In a large
bowl whisk together shallots, vinegar, oil, and salt and  pepper to
taste.(Vinaigrette may be made 1 day ahead and chilled,  covered.)  In
a large saucepan of boiling salted water cook snap peas until
crisp-tender, about 2 minutes. Drain snap peas in a colander and
transfer to a bowl of ice water to stop cooking. Drain snap peas
well.(Snap peas may be prepared up to this point 1 day ahead and
chilled, covered.)  Add snap peas to vinaigrette with basil and
parsley, tossing to  combine well. Line a platter or salad bowl with
lettuce and mound  with salad.  Serves 4 to 6.  Gourmet August 1995
Converted by MC_Buster.  Per serving: 415 Calories (kcal); 41g Total
Fat; (85% calories from  fat); 5g Protein; 11g Carbohydrate; 0mg
Cholesterol; 19mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat;
2 1/2 Vegetable; 0 Fruit; 8  Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 112
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 42.1mg
Potassium: 1420.7mg
Carbohydrates: 22.9g
Fiber: 15.7g
Sugar: 2.2g
Protein: 10.8g


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