Chilled Snap Peas with Creamy Tarragon Dressing

Chilled Snap Peas with Creamy Tarragon Dressing

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.

From EatingWell: June/July 2005
Yield: 4 servings, 3/4 cup each
Active Time: 15
Total Time: 35


  1. 1 pound sugar snap peas, trimmed (about 4 cups)
  2. 2 tablespoons reduced-fat mayonnaise
  3. 2 tablespoons low-fat plain yogurt, or nonfat buttermilk
  4. 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
  5. 1/4 teaspoon salt
  6. Freshly ground pepper, to taste


  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.

Tips & Notes

  • Make Ahead Tip: Refrigerate peas and dressing separately for up to 1 day. Toss together just before serving.


Nutrition Per Serving: 69 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 5 g carbohydrates; 3 g protein; 3 g fiber; 227 mg sodium; 173 mg potassium.

Nutrition Bonus:

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable