Triple Pea Salad With Creamy Tarragon Dressing |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Health, JUNE 2009 Ingredients:
2 tablespoons white wine vinegar |
2 tablespoons reduced-fat sour cream |
1 tablespoon olive oil |
1 teaspoon agave nectar or 1 teaspoon honey |
2 teaspoons chopped fresh tarragon |
3/4 cup frozen peas |
3/4 cup frozen shelled edamame |
1 (8 ounce) package sugar snap peas, trimmed |
4 cups spring mixed salad greens |
1/2 cup radish, wedges for garnish (about 4 large) |
Directions:
1. Bring a large pot of water to a boil. Whisk together the white wine vinegar and the next 4 ingredients (through tarragon) in a small bowl; set aside.
2. Add the peas and the edamame to the pot; cook 3–4 minutes or until just cooked through.
3. Stir in the sugar snap peas, and continue to cook 3 minutes more or until tender-crisp.
4. Drain and rinse under cold running water until no longer warm. Drain well, and pat dry with a towel.
5. Line a serving bowl with the mixed salad greens. Add the peas and radishes to a serving bowl, and drizzle with the dressing right before serving.
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