- 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.
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