Salads do not have to be boring. For a long time I was in a rut of using lettuce, celery and carrots. Yes, that was it. The kids were even getting burned out. I took a piece of advice from one of Ellie Krieger’s books that suggested buying 3-4 different varieties of vegetables and fruits each week in addition to basic salad ingredients. I use the vegetables and fruits for snacks or side dishes but they are also utilized in salads, soups, omelets or muffins.
Salads are super fast and a great way to fill up hungry bellies. Pair a salad such as this pea and radish salad with a lean protein and you have a complete healthy meal.
Makes 4 servings
2 tbsp white wine vinegar
2 tbsp reduced fat sour cream
1 tbsp olive oil
1 tsp honey
2 tsp chopped fresh tarragon
3/4 cup frozen peas
3/4 cup frozen shelled edamame
1 (18-oz) package sugar snap peas, trimmed
4 cups spring mixed salad greens
1/2 cup Radishes thinly sliced (about 4 large)
Bring a large pot of water with a pinch of salt to a boil.
In a small bowl, whisk together the vinegar, sour cream, olive oil, honey and tarragon; set aside.
Add the peas and 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 water until no longer warm. Drain well and pat dry.
To serve place salad greens in a serving bowl. Add the peas and radishes. Drizzle with dressing right before serving.