Triple Pea Salad With Creamy Tarragon Dressing

Quentin Bacon
Prep: 20 minutes; Cook: 7 minutes.

Yield:

Makes 4 servings (serving size: 2 1/4 cups salad)

Nutritional 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

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

Preparation

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.

Note:

Paul Piccuito,

June 2009