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Snap Peas With Tarragon-Mustard Vinaigrette


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

2 minutes


4 servings


1  pound  sugar snap peas

*  salt and black pepper, to taste

1  tablespoon  chopped fresh tarragon leaves

1  tablespoon  olive oil

1  tablespoon  white wine vinegar

1  small shallot, minced

1  teaspoon  Dijon mustard

1/2  teaspoon  sugar


Bring 1 quart water to a boil in a 3-quart pot.

For vinaigrette dressing, whisk remaining ingredients together in a medium bowl.

Cook snap peas in boiling water 2 minutes until crisp-tender.

Drain peas and rinse with cold water to stop cooking; drain well.

Toss snap peas in dressing.

Season to taste with salt and pepper and serve.
Nutritional Information
No Nutritional Information Available

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