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Source: Fabulous Food Associations

Spring Pea, Mushroom and Radish Salad
Great alone or to start a meal with!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
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1 package (10 ounces) frozen baby green peas, slightly thawed
12 ounces (about 4 cups) fresh white mushrooms, sliced
1/2 cup radishes
1/2 cup creamy Caesar dressing
2 tablespoons minced fresh chives, or sliced green onions (scallions)
2 tablespoons Parmesan cheese, grated
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; garnish 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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