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.
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