A non-lettuce salad option for summer.
Ingredients:
1c frozen peas
1c frozen shelled edamame
1c fresh sugar snap peas
4 thinly sliced radishes
crumbled fresh goat cheese to taste
vinagrette to taste (I like red wine, dijon and EOO)
Cook your frozen peas and edamame in salted boiling water, transferring to ice water as soon as they're done. Blanche sugar snap peas the same way. Drain all the green things well and transfer to a medium bowl. Add sliced radishes and toss with your vinagrette. Garnish with goat cheese.
Adapted from Bon Appetit April 2011
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