Prep: 20 minutes; Cook: 7 minutes.

Paul Piccuito
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

138 calories; fat 6g; saturated fat 1g; mono fat 3g; poly fat 1g; protein 7g; carbohydrates 15g; fiber 6g; cholesterol 3mg; iron 3mg; sodium 55mg; calcium 93mg.