Mushroom, snow pea and spinach salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive Oil |
| ¼ | cup | Vegetable Oil |
| ¼ | cup | Tarragon Vinegar |
| 1 | teaspoon | Fresh Tarragon; minced, or |
| ½ | teaspoon | Dried Tarragon; crumbled |
| ½ | teaspoon | Dijon Mustard |
| Salt | ||
| Pepper | ||
| 1¼ | pounds | Snow Peas, strings removed |
| 1 | bunch | Spinach, stemmed |
| 8 | ounces | Fresh Mushrooms; sliced |
| 4 | larges | Radishes; thinly sliced |
Directions
Whisk together first 5 ingredients in a small bowl. Season dressing with salt and pepper. Bring a large pot of salted water to a boil.
Add snow peas and cook 45 seconds. Drain. Refresh peas with cold water and drain. Combine peas, spinach, mushrooms and radishes in a large bowl. Toss salad with enough dressing to lightly coat. Pass remaining dressing separately.
Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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