Chilled Snap Peas with Creamy Tarragon Dressing

3.3 (16)
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.

Yield: 4 servings, 3/4 cup each
Active Time: 15
Total Time: 35


  • 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


  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

calories 69
fat 1 g (0 g sat, 0 g mono)
cholesterol 0 mg
carbohydrates 5 g
protein 3 g
fiber 3 g
sodium 227 mg
potassium 173 mg

Nutrition Bonus

Carbohydrate Serving 1

Exchanges 1 1/2 vegetable

From EatingWell June/July 2005