TRIPLE PEA SALAD WITH CREAMY TARRAGON DRESSING

Triple Pea Salad With Creamy Tarragon Dressing image

Provided by dicentra

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons white wine vinegar
2 tablespoons reduced-fat sour cream
1 tablespoon olive oil
1 teaspoon agave nectar or 1 teaspoon 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 radish, wedges for garnish (about 4 large)

Steps:

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.
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.
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.

Nutrition Facts : Calories 156.3, Fat 7.9, SaturatedFat 1.5, Cholesterol 2.9, Sodium 47.4, Carbohydrate 14.8, Fiber 5.3, Sugar 2.7, Protein 9.2

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