Triple Pea Salad With Creamy Tarragon Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 20 minutes; Cook: 7 minutes. Ingredients:
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 thin radish wedges (about 4 large), for garnish |
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. 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.
3. 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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