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.
From Eating Well Magazine; serves 4; ready in about 40 minutes, much of which is chilling time
1 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 salt
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.