Triple Pea Salad With Creamy Tarragon Dressing

• 2 tablespoons white wine vinegar
• 2 tablespoons reduced-fat sour cream
• 1 tablespoon olive oil
• 1 teaspoon agave nectar or honey
• 2 teaspoons chopped fresh tarragon
• 3/4 cup frozen peas
• 3/4 cup frozen shelled edamame
• 1 (8-ounce) package sugar snap peas, trimmed
• 4 cups spring mixed salad greens
• 1/2 cup thin radish wedges (about 4 large), for garnish

1. 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.
2. 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.
3. 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.

white wine vinegar, sour cream, olive oil, honey, tarragon, frozen peas, sugar snap peas, spring mixed salad greens, thin radish wedges

Taken from www.myrecipes.com/recipe/triple-pea-salad-with-creamy-tarragon-dressing (may not work)