Chilled Snap Peas with Creamy Tarragon Dressing

http://www.eatingwell.com/recipes/chilled_snap_peas_with_creamy_tarragon_dressing.html

From EatingWell:  June/July 2005

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.

4 servings, 3/4 cup each | Active Time: 15 minutes | Total Time: 35 minutes

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

Preparation

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.

Nutrition

Per serving : 69 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 5 g Carbohydrates; 3 g Protein; 3 g Fiber; 227 mg Sodium; 173 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable

Tips & Notes

• Make Ahead Tip: Refrigerate peas and dressing separately for up to 1 day. Toss together just before serving.