Triple Pea Salad With Creamy Tarragon Dressing

By garciamoss

Ingredients

• 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

Details

Adapted from health.com

Preparation

Step 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. 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. 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.