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.
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.
MAKE AHEAD TIP: Refrigerate peas and dressing separately for up to 1 day. Toss together just before serving.
Calories 69, Total Fat 1 g, Sodium 227 mg, Carbohydrate 5 g, Fiber 3 g, Protein 3 g, Potassium 173 mg. Exchanges: Vegetable 1.5.
Percent Daily Values are based on a 2,000 calorie diet