Three-Pea Salad with Creamy Tarragon Dressing

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.