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.




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

3/4 cup
73 calories; protein 3.7g; carbohydrates 11g; dietary fiber 3g; sugars 5.4g; fat 1.7g; saturated fat 0.3g; cholesterol 2.3mg; vitamin a iu 1262.7IU; vitamin c 68.1mg; folate 48.9mcg; calcium 67.1mg; iron 2.4mg; magnesium 29.7mg; potassium 255.1mg; sodium 216.1mg; thiamin 0.2mg; added sugar 1g.

1 1/2 vegetable