Chilled Snap Peas with Creamy Tarragon Dressing
From mystic_river1 15 years agoIngredients
- 1 pound sugar snap peas, trimmed (about 4 cups) shopping list
- 2 tablespoons reduced-fat mayonnaise shopping list
- 2 tablespoons low-fat plain yogurt or nonfat buttermilk shopping list
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried shopping list
- 1/4 teaspoon salt shopping list
- Freshly ground pepper to taste shopping list
How to make it
- 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.
People Who Like This Dish 2
- trigger MA
- hollymayb Baltimore, Maryland
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 3 people-
Thanks- this recipe is perfect! I live in a condo, so I'm not lucky enough to grow my own peas, but I do grow tarragon, and I'll be going to the farmer's market for the rest! Great post!
hollymayb in Baltimore loved it -
Snap Peas are just coming up so I am lucky you posted this great recipe for them. Yum fresh tarragon really makes this dressing a winner.
Michaeltrigger in loved it
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