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Chilled Snap Peas with Creamy Tarragon Dressing

Source: © EatingWell Magazine
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Rating: 2   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  35 Minutes
  4 servings, 3/4 cup each
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.

Make Ahead Tip: Refrigerate peas and dressing separately for up to 1 day. Toss together just before serving.
RECIPE 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
Chilled Snap Peas with Creamy Tarragon Dressing Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, 3/4 cup each
Calories: 69
Sodium: 227mg
Fiber: 3g
Carbohydrates, Total: 5g
Protein: 3g
% Cal. from Fat: 13%
Fat. Total: 1g
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: deborah Reviewed: 08/10/2013
Substitutions
Greek yogurt and basil are more to my taste.
1 people gave this Cheers. Click here to Cheer this review. Report Violation
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