4 ounces sugar snap peas or small snow peas
1 unpeeled seedless cucumber
3 stalks celery, sliced
1 small fennel bulb, sliced into strips
3 green onions, sliced
Dressing:
1/3 cup olive oil
3 tablespoons fresh lemon juice
1 clove garlic, minced
2 teaspoons each chopped fresh tarragon and basil (or 1/2 teaspoon dried)
Salt and freshly ground pepper to taste

Preparation Instructions:

Cook peas in boiling water for 1 to 2 minutes or just until tender crisp; drain and refresh under cold water; drain well. Quarter cucumber lengthwise and cut into 1/4 inch slices. In large bowl, combine peas, cucumber, celery, fennel and onions. Cover tightly with plastic wrap and refrigerate.

Dressing: Whisk ingredients together; cover and refrigerate.

Up to 1 hour before serving, toss salad with dressing. Add salt and pepper to taste if needed. Refrigerate.

Per serving (for 8): 101 calories; 9 g fat; 1 g protein; 6 g carbohydrates, 0.9 g fibre.