ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Three-Pea Salad

Yield Makes 8 servings
From the Kitchen of Crystal Kinnard, Mableton, GA. "Blanch peas in boiling salted water until crisp-tender. Then plunge into ice water."

Ingredients

  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, pressed
  • 1/2 teaspoon table salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 2 cups blanched fresh sweet peas
  • 2 cups trimmed snow peas
  • 2 cups trimmed sugar snap peas
  • 1 1/2 cups thinly sliced radishes

How to Make It

  1. Whisk together lemon juice, Dijon mustard, garlic, salt, sugar, and black pepper. Whisk in olive oil until smooth. Add sweet peas, snow peas, and sugar snap peas. Add radishes. Toss gently to coat.