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Spring Salad

  • Makes: 6 servings
  • Prep: 20 mins
  • Chill: 30 mins to 4 hrs

Ingredients

  • 1/3 cup cider vinegar
  • 1/4 cup canola oil
  • 1/4 cup chopped fresh strawberries
  • 2 tablespoons sugar
  • 2 tablespoons snipped fresh tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 8 ounces green beans, trimmed
  • 8 ounces sugar snap peas, trimmed
  • 4 ounces radishes, sliced (about 1 cup)
  • 1 cup sliced or quartered strawberries

Directions

  1. For dressing, in a screw-top jar combine vinegar, oil, chopped strawberries, sugar, tarragon, salt, and pepper. Cover; shake until combined. Set aside.
  2. In a large pot cook green beans and peas in boiling water for 2 minutes. Drain; rinse with cold water. In a large bowl toss cooked beans and peas with dressing. Cover; chill for 30 minutes or up to 4 hours. Stir in radishes and sliced strawberries before serving.

Nutrition Facts (Spring Salad)

  • Per serving:
  • 140 kcal ,
  • 9 g fat
  • (1 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 0 mg chol. ,
  • 110 mg sodium ,
  • 13 g carb. ,
  • 3 g fiber ,
  • 9 g sugar ,
  • 2 g pro.

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