Chilled Snap Peas with Creamy Tarragon Dressing

Ingredients:
1 lb sugar snap peas, trimmed (about 4 cups)
2 tbsp reduced-fat mayonnaise
2 tbsp nonfat plain yogurt or nonfat buttermilk
1 tbsp chopped fresh tarragon or 1 teaspoon dried
1/4 tsp Morton Lite SaltŪ
Freshly ground pepper to taste
Preparation:
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.
To make ahead: Refrigerate peas and dressing separately for up to 1 day. Toss together just before serving.

Makes: 4 servings

Serving size: 1/4 recipe; about 1 cup

LA Exchange: 2 Vegetables, 1 Condiment


This has an interesting taste. Very fresh and spring like tasting. Nice for something different.