Rating: 4 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Showy sliced radishes and strawberries pop against green beans and sugar snap peas. This salad is the perfect start to any spring meal.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
20 mins
chill:
30 mins
total:
50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For dressing, in a screw-top jar combine vinegar, oil, chopped strawberries, sugar, tarragon, salt, and pepper. Cover; shake until combined. Set aside.

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  • 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

140 calories; fat 9g; saturated fat 1g; carbohydrates 13g; mono fat 6g; poly fat 3g; insoluble fiber 3g; sugars 9g; protein 2g; vitamin a 783.8IU; vitamin c 49.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 42.2mcg; sodium 110mg; potassium 263mg; calcium 43mg; iron 1.5mg.
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