Triple Pea Salad With Creamy Tarragon Dressing Recipe #378985
Health, JUNE 2009
by dicentra
15 min | 10 min prep
SERVES 4
- 2 tablespoons white wine vinegar
- 2 tablespoons reduced-fat sour cream
- 1 tablespoon olive oil
- 1 teaspoon agave nectar or 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)
- 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.
- Add the peas and the edamame to the pot; cook 3–4 minutes or until just cooked through.
- Stir in the sugar snap peas, and continue to cook 3 minutes more or until tender-crisp.
- Drain and rinse under cold running water until no longer warm. Drain well, and pat dry with a towel.
- 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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5 stars