Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire
Spring Pea & Radish Salad
Spring Pea & Radish Salad
Prep Time
10 min
Cook Time
10 min
Yield
6 servings
Ingredients
- 1/2 pound fresh wax or green beans
- 1/2 pound fresh sugar snap peas
- 2 cups water
- 6 large radishes, thinly sliced
- 2 tablespoons honey
- 1 teaspoon dried tarragon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarsely ground pepper
Directions
- Snip ends off beans and sugar snap peas; remove strings from snap peas. In a large saucepan, bring water to a boil over high heat. Add beans and reduce heat; simmer, covered, 4-5 minutes. Add sugar snap peas; simmer, covered, until both beans and peas are crisp-tender, another 2-3 minutes. Drain.
- Toss beans and peas with radishes. Stir together honey, tarragon, salt and pepper. Drizzle over vegetables.
Nutrition Facts
2/3 cup: 50 calories, 0 fat (0 saturated fat), 0 cholesterol, 86mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
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