Spring Pea, Mushroom and Radish Salad

Recipe courtesy of the Mushroom Council and mushroominfo.com


Yield: 4


1 package (10 ounces) frozen baby green peas, slightly thawed
12 ounces (about 4 cups) white button mushrooms, sliced
1/2 cup sliced radishes
1/2 cup (from 12-ounce bottle) creamy Caesar dressing
2 tablespoons minced fresh chives or sliced green onions (scallions)
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt


In a medium saucepan bring 1 inch water to a boil. Add peas; simmer uncovered, until nearly tender, about 3 minutes. Transfer to a colander; drain and rinse under cold water. Place in a large bowl along with mushrooms, radishes, dressing, chives, Parmesan cheese and salt; stir gently to coat. To serve, spoon salad over 4 lettuce-lined serving plates, dividing evenly; garnished with egg wedges and chives, if desired.

Note: To prepare ahead, combine cooked, cooled peas, radishes, dressing, chives, Parmesan cheese and salt. Just before serving stir in mushrooms.


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