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Chilled Snap Peas With Creamy Tarragon Dressing

Chilled Snap Peas With Creamy Tarragon Dressing
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WebMD Recipe from

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.

Prep: 20 minutes | Cook: 10 minutes | Total Time: 30 minutes
  • y1 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
    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.
Nutritional Information

Makes: 4 servings
Serving Size: 3/4 cup each
  • Calories61
  • Fat1 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates10 g
    • Dietary fiber3 g
  • Protein4 g
  • Sodium220 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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