Three-Pea Salad with Creamy Tarragon Dressing Recipe

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Three-Pea Salad with Creamy Tarragon Dressing Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
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.
Originally published as Three-Pea Salad with Creamy Tarragon Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p162

Nutritional Facts

1 each: 138 calories, 6g fat (1g saturated fat), 3mg cholesterol, 60mg sodium, 15g carbohydrate (7g sugars, 5g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

  • 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
  1. For dressing, in a small bowl, combine the vinegar, sour cream, oil, tarragon and honey; set aside.
  2. 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.
  3. Divide salad greens among four plates. Top with pea mixture and radishes; drizzle with dressing. Yield: 4 servings.
Originally published as Three-Pea Salad with Creamy Tarragon Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p162

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