Chilled Snap Peas with Creamy Tarragon Dressing

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Chilled Snap Peas with Creamy Tarragon Dressing

Chilled Snap Peas with Creamy Tarragon Dressing

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.

Serves 4

Prep Time 15 min

Total Time 35 min.

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.


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