Chilled Snap Peas with Creamy Tarragon Dressing

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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
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 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

Directions
  1. Refrigerate peas and dressing separately for up to 1 day. Toss together just before serving.

  2. 4 servings, 3/4 cup each

  3. 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.

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


Nutritional Facts

Servings
4
Per serving
Calories
61
Carbohydrates
10g
Fat
1g
Saturated Fat
0g
Monounsaturated Fat
0g
Protein
4g
Cholesterol
0mg
Dietary Fiber
3g
Potassium
251mg
Sodium
220mg
Added Sugars
Exchanges
1 1/2 vegetable
Carbohydrate Servings
1/2

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