Japanese-Style Pea Salad

Yield

6 servings

20

5

:

1/4 cup: mayonnaise

2 tablespoons: tahini

3 tablespoons: rice vinegar

1 tablespoon: white sugar

1 tablespoon: light soy sauce

3 tablespoons: 15% cream

1 teaspoon: sesame oil

:

4 cups: fresh green peas* cooked al dente

6 ounces: Canadian feta cheese, crumbled

12: radishes, sliced thinly

:

: alfalfa sprouts

: radish slices

In a bowl, combine all ingredients for the dressing and mix until smooth. Refrigerate.

Cook peas, uncovered, in a large quantity of boiling water until al dente, about 5 minutes. Strain and refresh under cold water.

In a bowl, toss cooled peas with feta and radishes. Add creamy dressing and toss gently.

Serve topped with alfalfa sprouts and garnished with radish slices.

Calories: 281 kcal

Carbohydrates: 19.3 g

Cholesterol: 34 mg

Fat: 18.6 g

Fiber: 4.9 g

Protein: 10.7 g

Sodium: 582 mg