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.

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

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


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

Nutrition Facts

73 calories; protein 3.7g 7% DV; carbohydrates 11g 4% DV; exchange other carbs 0.5; dietary fiber 3g 12% DV; sugars 5.4g; fat 1.7g 3% DV; saturated fat 0.3g 2% DV; cholesterol 2.3mg 1% DV; vitamin a iu 1262.7IU 25% DV; vitamin c 68.1mg 114% DV; folate 48.9mcg 12% DV; calcium 67.1mg 7% DV; iron 2.4mg 13% DV; magnesium 29.7mg 11% DV; potassium 255.1mg 7% DV; sodium 216.1mg 9% DV; thiamin 0.2mg 18% DV; added sugar 1g.