Triple Pea Salad With Creamy Tarragon Dressing

dicentra's Note:

Health, JUNE 2009

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 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
• ¾ cup frozen peas
• ¾ cup frozen shelled edamame
• 1 (8 ounce) package sugar snap peas , trimmed
• 4 cups spring mixed salad greens
• ½ cup radish , wedges for garnish (about 4 large)

Directions:

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.
3. Stir in the sugar snap peas, and continue to cook 3 minutes more or until tender-crisp.
4. Drain and rinse under cold running water until no longer warm. Drain well, and pat dry with a towel.
5. 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.