Here's a delicious way to go green—really, really green! Green beans, sugar snap peas and fresh tarragon give this spinach salad its verdant appeal.
What You Need
Original recipe yields 12 servings
1/2 lb. green beans, trimmed, cut diagonally in half
1/2 lb. sugar snap peas, trimmed
8 cups loosely packed fresh spinach leaves
4 hard-cooked egg s, quartered
1/4 cup chopped fresh tarragon
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. MIRACLE WHIP Dressing
1/4 cup KRAFT Shaved Parmesan Cheese
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Let's Make It
Cook beans and peas in saucepan of boiling water 3 to 5 min. or until crisp-tender; drain. Immediately plunge into bowl of ice water. Let stand 2 min.; drain well.
Place bean mixture in large bowl. Add spinach, eggs and tarragon; mix lightly.
Mix dressings until blended. Drizzle over salad; sprinkle with cheese.
Substitute fresh parsley for the tarragon.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.