Snap Peas with Herb Dressing - abc27 WHTM

Content provided by
 

This colorful, crisp vegetable dish can be served warm or chilled.

Makes 5 servings

Ingredients:

1 lb snap peas, strings removed
1 T fresh tarragon leaves, chopped
1 T olive oil
1 T white wine vinegar
1/2 T minced shallot
1 tsp Dijon mustard
1/4 tsp coarsely ground black pepper
1/4 tsp salt
1/2 tsp sugar

In large saucepot of boiling salted water, cook snap peas 2 minutes or until tender-crisp. (Start timing as soon as snap peas are added to water.) Drain snap peas; rinse with cold water to stop cooking, and drain well.

Meanwhile, in large bowl, with wire whisk, mix tarragon with remaining ingredients until blended. Add snap peas and toss until evenly coated. Cover and refrigerate until ready to serve or up to 1 day.

Nutritional information per serving:

View the original Snap Peas with Herb Dressing article on myOptumHealth.com