Chilled Snap Peas with Creamy Tarragon Dressing
- cal. (kcal) 69
- Makes: 4 servings
- Prep: 15 mins
- Start to Finish: 35 mins
- Carb Grams Per Serving: 5
sugar snap peas, trimmed (about 4 cups)
low-fat plain yogurt, or nonfat buttermilk
chopped fresh tarragon, or 1 teaspoon dried
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.
- Tip: MAKE AHEAD TIP: Refrigerate peas and dressing separately for up to 1 day. Toss together just before serving.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 69 cal., 1 g total fat 227 mg sodium, 5 g carb. (3 g fiber), 3 g pro.