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.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
Refrigerate peas and dressing separately for up to 1 day. Toss together just before serving.
4 servings, 3/4 cup each
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.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 1/2 vegetable
- Carbohydrate Servings