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.

Makes 4 servings, 3/4 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 69 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 11 g carbohydrate; 3 g protein; 3 g fiber; 227 mg sodium.

MAKE AHEAD TIP: Refrigerate peas and dressing separately for up to 1 day. Toss together just before serving.

So simple and so light - a nice taste of early summer. We have a tarragon plant in the herbs - one is all you need!

Anonymous