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Spring Pea, Mushroom And Radish Salad


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  • 1 package frozen baby green peas - (10 oz) slightly thawed
  • 12 ounces fresh white mushrooms cleaned, trimmed, and sliced - (abt 3 3/4 cups)
  • 1/2 cup sliced radishes
  • 1/2 cup creamy Caesar dressing - (from 12-oz jar)
  • 2 tablespoons finely-chopped fresh chives or sliced green onions (scallions)
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • Lettuce leaves as needed


Servings 4


Step 1

In medium-sized saucepan bring 1-inch water to a boil. Add peas; simmer uncovered, until nearly tender, about 3 minutes. Transfer to colander; drain and rinse under cold water. Place in large bowl along with mushrooms, radishes, dressing, chives, Parmesan cheese and salt; stir gently to coat. To serve, spoon salad onto 4 lettuce-lined serving plates, dividing evenly; garnish with egg wedges, if desired.

This recipe yields 4 servings (about 5 cups).

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