Chilled Snap Peas with Creamy Tarragon Dressing

Provided by Eating Well

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  • Ready in: 35 mins
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Ingredients

  • 1 pound sugar snap peas, trimmed (about 4 cups)
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons low-fat plain yogurt or nonfat buttermilk
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste

Cooking Instructions

1. Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 5 to 7 minutes. Transfer to a baking sheet lined with paper towel. Refrigerate until chilled, about 20 minutes.

2. Whisk mayonnaise, yogurt (or buttermilk), tarragon, salt and pepper in a medium bowl. Add peas; toss well to coat. Serve chilled.

Nutritional Information per Serving

  calories 69  carbohydrates 5  fat 1  saturated fat 0  mono unsaturated fat 0  protein 3  cholesterol 0  fiber 3  potassium 173     

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    Crisp chilled snap peas with creamy tarragon dressing make a nice alternative to a lettuce-based salad. The dressing can be doubled and used for chicken salad. Substitute fresh or dried dill for the tarragon if you like.