Directions:
- For dressing, in a small bowl, combine the vinegar, sour cream, oil, tarragon and honey; set aside.
- In a large saucepan, bring 4 cups water to a boil. Add sugar snap peas, frozen peas and edamame; cover and boil for 4-5 minutes or until tender. Drain and rinse under cold water.
- Divide salad greens among four plates. Top with pea mixture and radishes; drizzle with dressing. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 463.33 Kcal (1940 kJ) | ||
| Calories from fat | 49.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.47g | 8% | |
|---|---|---|---|
| Cholesterol | 2.1mg | 1% | |
| Sodium | 90.04mg | 4% | |
| Potassium | 302.59mg | 6% | |
| Total Carbs | 16.23g | 5% | |
| Sugars | 8.15g | 33% | |
| Dietary Fiber | 6.22g | 25% | |
| Protein | 7.65g | 15% | |
| Vitamin C | 71.9mg | 120% | |
| Vitamin A | 5.9mg | 197% | |
| Iron | 279mg | 1550% | |
| Calcium | 137.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 106.35 Kcal (445 kJ) | ||
| Calories from fat | 11.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 8% | |
|---|---|---|---|
| Cholesterol | 0.48mg | 1% | |
| Sodium | 20.67mg | 4% | |
| Potassium | 69.46mg | 6% | |
| Total Carbs | 3.73g | 5% | |
| Sugars | 1.87g | 33% | |
| Dietary Fiber | 1.43g | 25% | |
| Protein | 1.76g | 15% | |
| Vitamin C | 16.5mg | 120% | |
| Vitamin A | 1.4mg | 197% | |
| Iron | 64.1mg | 1550% | |
| Calcium | 31.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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