- Creamy dressing
- 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
- Salad
- 4 cups fresh green peas cooked al dente
- 6 ounces Canadian feta cheese, crumbled
- 12 radishes, sliced thinly
- Garnishes
- 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.