Chilled Broccoli & Snap Peas with Creamy Tarragon Dressing

Name: Chilled Broccoli & Snap Peas with Creamy Tarragon Dressing
Prep time: 5 min
Total time: 10 min
Yield: 6 - 8 Servings
Ingredients: 1 pound broccoli; 1 pound snow peas or sugar snap peas; 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 tsp salt; Freshly ground pepper, to taste

By Leslie Blythe Salad, Side dish, Vegetarian Blanching

July 11, 2015

Chilled Broccoli & Snap Peas with Creamy Tarragon Dressing is sucn nice and refreshing salad for your summer BBQ or picnic.

Prep: 5 mins
Cook: 5 mins
Yields: 6 - 8 Servings

Ingredients

1 pound broccoli

1 pound snow peas or sugar snap peas

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 tsp salt

Freshly ground pepper, to taste

Directions

1Cut broccoli into small florets. Blanch broccoli in boiling water for 2 1/2 minutes. Rinse with cold water until cool, and spread on paper towels to dry.

2De-string snow peas. Blanch snow peas for 30 seconds, rinse and drain as above. Refrigerate until chilled, about 20 minutes.

3Whisk mayonnaise, yogurt (or buttermilk), tarragon, salt and pepper in a medium bowl. Add peas; toss well to coat. Serve chilled.

Make Ahead

1Refrigerate peas and dressing separately for up to 1 day. Toss together just before serving.

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