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Three-Pea Salad with Creamy Tarragon Dressing

 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 ServingsPrep/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.
Nutritional Facts: 1 serving equals 138 calories,

2 of 2

Three-Pea Salad with Creamy Tarragon Dressing (continued)

Nutritional 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.