1 (10-ounce) package frozen baby green peas, slightly thawed
12 ounces fresh white mushrooms, sliced (about 4 cups)
1/2 cup sliced radishes
1/2 cup prepared creamy Caesar salad dressing
2 tablespoons minced fresh chives or sliced green onions
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
hard-boiled egg wedges and minced chives for garnish, optional


1. In a medium saucepan, bring 1 inch water to a boil. Add peas; simmer, until nearly tender, about 3 minutes. Transfer to a colander; drain and rinse under cold water.
2. Place in a large bowl along with mushrooms, radishes, dressing, chives, Parmesan and salt; stir to coat. To serve, spoon salad over 4 lettuce-lined serving plates, dividing evenly; garnished with egg wedges and chives, if desired.
To prepare ahead, combine cooked, cooled peas, radishes, dressing, chives, Parmesan cheese and salt. Just before serving, stir in mushrooms.
Spring Pea, Mushroom and
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