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Three-Pea Salad with Creamy Tarragon Dressing Recipe

Brightly colored peas makes a beautiful addition to a springtime table. A tarragon dressing keeps this salad on the lighter side.—Mary Wilhelm, Sparta, Wisconsin

This recipe is:

Quick

Diabetic Friendly

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Three-Pea Salad with Creamy Tarragon Dressing Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

2 tablespoons white wine vinegar
2 tablespoons reduced-fat sour cream
1 tablespoon olive oil
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1 teaspoon honey
2 cups fresh sugar snap peas
3/4 cup frozen peas
3/4 cup frozen shelled edamame
4 cups spring mix salad greens
1/2 cup sliced radishes

Directions

For dressing, in a small bowl, combine the vinegar, sour cream, oil, tarragon and honey; set aside.
In a large saucepan, bring 4 cups water to a boil. Add sugar snap peas, frozen peas and edamame; cover and boil for 4-5 minutes or until tender. Drain and rinse under cold water.
Divide salad greens among four plates. Top with pea mixture and radishes; drizzle with dressing. Yield: 4 servings.

Nutritional Facts 1 serving equals 138 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 60 mg sodium, 15 g carbohydrate, 5 g fiber, 8 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

Originally published as Three-Pea Salad with Creamy Tarragon Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p162

Sliced Radishes Add Crunch

Cold meat sandwiches get crunch at the South Bend, Indiana home of Eugenia C. with thinly sliced radishes. “It’s a fun alternative to onion slices,” she says.