In a lg. saucepan, bring water to a boil over med.-high heat. Add asparagus & sugar snap peas; boil for 2 min. Add green peas; boil 1 min. Drain mixture immediately; rinse with cold water until vegetables are room temperature. Add radishes; cover & chill for at least 2 hrs.
In a sm. bowl, whisk together olive oil, lemon juice, mustard, dill, salt, & pepper. Add olive oil mixture to vegetable mixture, tossing gently to coat. Cover, & chill for up to 4 hrs.
NOTE- Don't combine vegetables & dressing until 4 hrs before serving.
Originally Submitted
8/27/2009
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