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Triple Pea Salad With Creamy Tarragon Dressing

Quentin Bacon
Yield Makes 4 servings (serving size: 2 1/4 cups salad)
Prep: 20 minutes; Cook: 7 minutes.


  • 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

Nutrition Information

  • calories 138
  • fat 6 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 1 g
  • protein 7 g
  • carbohydrate 15 g
  • fiber 6 g
  • cholesterol 3 mg
  • iron 3 mg
  • sodium 55 mg
  • calcium 93 mg

How to Make It

  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.