Brightly colored peas makes a beautiful addition to a springtime table. A tarragon dressing keeps this salad on the lighter side.—Mary Wilhelm, Sparta, Wisconsin
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1 teaspoon honey
2 cups fresh sugar snap peas
3/4 cup frozen peas
3/4 cup frozen shelled edamame
4 cups spring mix salad greens
1/2 cup sliced radishes
Directions
For dressing, in a small bowl, combine the vinegar, sour cream, oil, tarragon and honey; set aside.
In a large saucepan, bring 4 cups water to a boil. Add sugar snap peas, frozen peas and edamame; cover and boil for 4-5 minutes or until tender. Drain and rinse under cold water.
Divide salad greens among four plates. Top with pea mixture and radishes; drizzle with dressing.