Tender green peas show up in mid-summer. Here they are tossed with a Japanese-style dressing in a salad that highlights their flavour and adds a fresh touch to your meal.
- Prep: 20 min
- Cooking: 5 min
- Refrigeration: 15 min
- Creamy Dressing
- 1/4 cup (60 mL) mayonnaise
- 2 tbsp (30 mL) tahini
- 3 tbsp (45 mL) rice vinegar
- 1 tbsp (15 mL) sugar
- 1 tbsp (15 mL) light soy sauce
- 3 tbsp (45 mL) 15 % cream
- 1 tsp (5 mL) sesame oil
- 4 cups (1 L) fresh green peas cooked al dente
- 6 oz (180 g) Canadian Feta crumbled
- 12 radishes thinly sliced
- Alfalfa sprouts
- Radishes thinly sliced
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it’s made with 100% Canadian quality milk.LEARN MORE
In a bowl, combine all ingredients for the dressing and mix until smooth. Refrigerate.
Cook peas, uncovered, in a large quantity of boiling water until al dente, about 5 min. Strain and refresh under cold water.
In a bowl, toss cooled peas with feta and radishes. Add creamy dressing and toss gently.
Serve topped with alfalfa sprouts and garnished with radish slices.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||19 % / 211 mg|
|Vitamin C:||28 %|