Spring Pea, Mushroom and Radish Salad

INGREDIENTS

• 1 package (10 ounces) frozen baby green peas, slightly thawed
  
• 12 ounces Modern fresh white mushrooms, cleaned, trimmed and sliced
  (about 3-3/4 cups)
  
• 1/2 cup sliced radishes
  
• 1/2 cup creamy Caesar dressing (from 12-ounce jar)
  
• 2 tablespoons finely chopped fresh chives or sliced green onions (scallions)
  
• 2 tablespoons grated Parmesan cheese
  
• 1/4 teaspoon salt
• Lettuce leaves

INSTRUCTIONS

To prepare this colorful salad ahead, combine, cover and refrigerate the cooked, cooled peas, radishes, dressing, chives, Parmesan cheese and salt. Just before serving stir in the mushrooms.

In medium-sized saucepan bring 1-inch water to a boil. Add peas; simmer uncovered, until nearly tender, about 3 minutes. Transfer to colander; drain and rinse under cold water. Place in large bowl along with mushrooms, radishes, dressing, chives, Parmesan cheese and salt; stir gently to coat. To serve, spoon salad onto 4 lettuce-lined serving plates, dividing evenly; garnish with egg wedges, if desired.

Yield: 4 servings (about 5 cups)