Tested till perfect Three-Pea Salad

Three-Pea Salad

This gorgeous, delicate salad contains many springtime elements. If using watercress, don't use the hydroponic variety because it is too delicate.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2009

  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 cup 1cupfresh peas
  • 1 lb 1lbsugar snap peasugar snap peas, trimmed
  • 2 tbsp 2tbspwhite balsamic vinegar or wine vinegar
  • 2 tsp 2tspliquid honey
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 6 6radishradishes, thinly sliced
  • 3 3green oniongreen onions, thinly sliced
  • 4 cups 4cupstrimmed fresh watercress or pea tendrils
  • 3/4 cup 3/4cupcrumbled feta cheese
To change the number of servings, enter the number, then press "calculate". or reset


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 Information Per serving: about

cal 196 pro 7g total fat 13g sat. fat 4g
carb 13g fibre 4g chol 7mg sodium 444mg
potassium 365mg

% RDI:

calcium 15 iron 15 vit A 23 vit C 82
folate 23
All rights reserved. TVA Group Inc. 2015