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Chilled Snap Peas with Creamy Tarragon Dressing

June/July 2005

Your rating: None Average: 2.8 (12 votes)

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.


Chilled Snap Peas with Creamy Tarragon Dressing Recipe

Makes: 4 servings, 3/4 cup each

Active Time:

Total Time:

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.

Tips & Notes

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

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.

Carbohydrate Servings: 1

Exchanges: 1 1/2 vegetable


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