Spring Pea, Mushroom and Radish Salad

4 portions (5 cups)


  • 1 package (10 ounces) frozen baby green peas, slightly thawed
  • 12 ounces (about 4 cups) fresh white mushrooms, sliced
  • 1/2 cup sliced radishes
  • 1/2 cup 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.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 8070

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