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; 1.7 g total fat; 0.3 g saturated fat; 2 mg cholesterol; 216 mg sodium. 255 mg potassium; 11 g carbohydrates; 3 g fiber; 5 g sugar; 3.7 g protein; 1263 IU vitamin a iu; 68 mg vitamin c; 49 mcg folate; 67 mg calcium; 2 mg iron; 30 mg magnesium; 1 g added sugar;