Chilled Snap Peas with Creamy Tarragon Dressing
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.
Prep Time:
15 mins
Total Time:
35 mins
Servings:
4 servings, 3/4 cup each
Ingredients
-
1 pound sugar snap peas, trimmed (about 4 cups)
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2 tablespoons reduced-fat mayonnaise
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2 tablespoons low-fat plain yogurt, or nonfat buttermilk
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1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
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1/4 teaspoon salt
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Freshly ground pepper, to taste
Directions
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.
Tip:
MAKE AHEAD TIP: Refrigerate peas and dressing separately for up to 1 day. Toss together just before serving.
Nutrition information
Calories 69, Total Fat 1 g, Sodium 227 mg, Carbohydrate 5 g, Fiber 3 g, Protein 3 g, Potassium 173 mg. Exchanges: Vegetable 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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