• 10servings
  • 40minutes
  • 75calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, B9, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 3/4 teaspoon(s) salt

  2. 2 pound(s) snap peas , strings removed 2 tablespoon(s) chopped fresh tarragon leaves

  3. 2 tablespoon(s) olive oil

  4. 2 tablespoon(s) white wine vinegar

  5. 1 tablespoon(s) minced shallot

  6. 1 teaspoon(s) Dijon mustard

  7. 1/2 teaspoon(s) coarsely ground black pepper

  8. 1/2 teaspoon(s) sugar

Instructions Jump to Ingredients ↑

  1. 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.

  2. Meanwhile, in large bowl, with wire whisk, mix tarragon with remaining ingredients and 3/4 teaspoon salt until blended. Add snap peas and toss until evenly coated. Cover and refrigerate until ready to serve or up to one day.


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