Three-Pea Salad with Creamy Tarragon Dressing |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Brightly colored peas makes a beautiful addition to a springtime table. A tarragon dressing keeps this salad on the lighter side.Mary Wilhelm, Sparta, Wisconsin Ingredients:
2 tablespoons white wine vinegar |
2 tablespoons reduced-fat sour cream |
1 tablespoon olive oil |
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon |
1 teaspoon honey |
2 cups fresh sugar snap peas |
3/4 cup frozen peas |
3/4 cup frozen shelled edamame |
4 cups spring mix salad greens |
1/2 cup sliced radishes |
Directions:
1. For dressing, in a small bowl, combine the vinegar, sour cream, oil, tarragon and honey; set aside.
2. 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.
3. Divide salad greens among four plates. Top with pea mixture and radishes; drizzle with dressing. Yield: 4 servings.
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