This gorgeous, delicate salad contains many springtime elements. If using watercress, don't use the hydroponic variety because it is too delicate.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2009
Ingredients
Method
In saucepan of boiling salted water, cook fresh peas for 1-1/2 minutes. Add sugar snap peas; cook just until tender, about 1 minute. Drain and chill in ice water; drain well and set aside.In bowl, whisk together vinegar, honey, salt and pepper; drizzle in oil, whisking constantly until blended. (Make-ahead: Refrigerate peas and dressing in separate airtight containers for up to 24 hours. Bring to room temperature.)
In large bowl, combine peas, radishes, onions and tendrils; toss with dressing. Add feta and toss.
Nutritional facts Per serving: about
- Sodium 444 mg
- Protein 7 g
- Calories 196.0
- Total fat 13 g
- Potassium 365 mg
- Cholesterol 7 mg
- Saturated fat 4 g
- Total carbohydrate 13 g
%RDI
- Iron 15.0
- Folate 23.0
- Calcium 15.0
- Vitamin A 23.0
- Vitamin C 82.0
