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.
- 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
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 Publisher. All rights reserved.
nutrition information per serving
69 calories; 1g total fat; 0g total saturated fat; 0mg cholesterol; 227mg sodium; 5g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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