A creamy Dijon dressing, crisp snap peas and crunchy apples and cabbage make this potluck-ready salad the perfect side dish for spring.  Serves 12 (Serving size: ½ cup)
Ingredients:
2 cups sugar snap peas
2 medium carrots
1 small bulb fennel (6 ounces)
1 large apple
1 cup shredded red savoy cabbage or red cabbage
1 cup shredded napa cabbage
6 ounces plain Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon-style mustard
1 teaspoon snipped fresh tarragon
Salt Ground black pepper
Cut peas, carrots, fennel and apple into julienne strips; place in a large bowl. Add cabbage; toss to combine. In a small bowl combine yogurt, apple cider vinegar, honey, mustard and tarragon. Add to vegetable mixture; toss to coat. Season to taste with salt and pepper. — Adapted from: www.bhg.com/recipes/party/seasonal/pea-recipe
