SNAP PEA SALAD WITH TARRAGON DRESSING

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SNAP PEA SALAD w/ TARRAGON DRESSING

INGREDIENTS

1 lb.	sugar snap peas, trimmed (about 4 cups)
2 tbsp.	reduced fat mayonnaise
2 tbsp.	low fat plain yogurt or nonfat buttermilk
1 tbsp.	chopped fresh tarragon or 1 tsp. dried
¼ tsp.	salt
	freshly ground pepper to taste

RECIPE

Steam peas over 2 inches of boiling water until crisp-tender, stirring once, about 5-7 minutes. Transfer to a baking sheet lined with a 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.
TIP- Refrigerate peas and dressing separately for up to 1 day. Toss together just before serving.

SERVING SUGGESTION

SERVING SIZE:
¾ cup

NUMBER OF SERVINGS:
4

NUTRITION FACTS


Calories	69

Total Fat	1 g

Sodium	227 mg

Total Carbohydrates	11 g

Fiber	3 g

Protein	3 g

This information is for educational purposes only. It does not replace the advice of your physician. If you have any medical concerns or issues, contact your physician.