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
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

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

Tips

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;