Chilled Snap Peas with Creamy Tarragon Dressing

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From the EatingWell Kitchen

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 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

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  1. 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.
  2. 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 information

  • Serving size: 3/4 cup
  • Per serving: 73 calories; 2 g fat(0 g sat); 3 g fiber; 11 g carbohydrates; 4 g protein; 49 mcg folate; 2 mg cholesterol; 5 g sugars; 1 g added sugars; 1263 IU vitamin A; 68 mg vitamin C; 67 mg calcium; 2 mg iron; 216 mg sodium; 255 mg potassium
  • Nutrition Bonus: Vitamin C (113% daily value), Vitamin A (25% dv).
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetable

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