Ingredients
- 1 pound sugar snap peas, trimmed (about 4 cups)
- 2 tablespoon reduced-fat mayonnaise
- 2 tablespoon 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
Cooking Directions
Step 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.
Step 2
Whisk mayonnaise, yogurt (or buttermilk), tarragon, salt and pepper in a medium bowl. Add peas; toss well to coat. Serve chilled.
Nutrition Info
- Serving: Per serving
- Calories: 69
- Carbohydrates: 5g
- Fat: 1g
- Protein: 3g
- Dietary Fiber: 3g
- Saturated Fat: 0g
- Monounsaturated Fat: 0g
- Cholesterol: 0mg
- Potassium: 173mg
- Sodium: 227mg
- Exchanges: 1 1/2 vegetable
- Carbohydrate Servings: 1