Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1812.92 Kcal (7590 kJ) | ||
| Calories from fat | 196.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.87g | 34% | |
|---|---|---|---|
| Cholesterol | 8.4mg | 3% | |
| Sodium | 346.85mg | 14% | |
| Potassium | 786.25mg | 17% | |
| Total Carbs | 61.17g | 20% | |
| Sugars | 33.55g | 134% | |
| Dietary Fiber | 20g | 80% | |
| Protein | 25.94g | 52% | |
| Vitamin C | 173.1mg | 288% | |
| Vitamin A | 19.2mg | 640% | |
| Iron | 702.5mg | 3903% | |
| Calcium | 469.6mg | 47% | |
| Amount Per 100 g | |||
| Calories | 142.34 Kcal (596 kJ) | ||
| Calories from fat | 15.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.72g | 34% | |
|---|---|---|---|
| Cholesterol | 0.66mg | 3% | |
| Sodium | 27.23mg | 14% | |
| Potassium | 61.73mg | 17% | |
| Total Carbs | 4.8g | 20% | |
| Sugars | 2.63g | 134% | |
| Dietary Fiber | 1.57g | 80% | |
| Protein | 2.04g | 52% | |
| Vitamin C | 13.6mg | 288% | |
| Vitamin A | 1.5mg | 640% | |
| Iron | 55.2mg | 3903% | |
| Calcium | 36.9mg | 47% | |
* 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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