This recipe was created to accompany Seared Scallops with Tarragon Cream.
Ingredients
1/2 cup canned low-salt chicken broth
1 10-ounce package frozen peas
1 cup thinly sliced romaine lettuce
3 tablespoons chopped fresh mint
Directions
Bring broth to boil in medium saucepan. Add peas and simmer until heated through, about 4 minutes. Stir in lettuce and mint. Season to taste with salt.
