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)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 138
  • Fat: 6g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 7g
  • Carbohydrate: 15g
  • Fiber: 6g
  • Cholesterol: 3mg
  • Iron: 3mg
  • Sodium: 55mg
  • Calcium: 93mg


  • 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


  1. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Triple Pea Salad With Creamy Tarragon Dressing Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy