Three-Pea Salad Three-Pea Salad

Author: Canadian Living

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



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


  • Iron 15.0
  • Folate 23.0
  • Calcium 15.0
  • Vitamin A 23.0
  • Vitamin C 82.0
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Three-Pea Salad