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Three-Pea Salad with Creamy Tarragon Dressing
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
4 Servings
Prep/Total Time: 25 min.
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.
Nutrition Facts:
1 serving equals 138 calories,
© Taste of Home 2013
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Three-Pea Salad with Creamy Tarragon Dressing
(continued)
Nutrition Facts:
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.
© Taste of Home 2013