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Nutrition Facts
Serving Size 131 g
(Approx. 4 Servings)
Amount Per Serving
Calories 90 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 105 mg 4%
Total Carbohydrate 10 g 3%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 3 g
Vitamin A 25% Iron 15%
Vitamin C 110% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Snap Peas With Tarragon-Mustard Vinaigrette

Prep Time
10 minutes
Cook Time
2 minutes
Total Time
12 minutes
4  People


Recipe makes 4 Servings

1 Lb sugar snap peas
1/8 Tsp H-E-B Iodized Salt
1 Tbsp tarragon leaves, chopped
1 Tbsp H-E-B Extra Virgin Olive Oil
1 Tbsp H-E-B White Wine Vinegar
1 shallots, minced
1/8 Tsp H-E-B Black Pepper
1 Tsp H-E-B Dijon Mustard
1/2 Tsp H-E-B Cane Sugar
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Bring 1 quart water to a boil in a 3 quart pot.
Cook snap peas in boiling water 2 minutes until crisp and tender.
Drain peas and rinse with cold water to stop cooking; drain well.
For vinaigrette dressing, whisk all ingredients (except snap peas) together in a medium bowl.
Toss snap peas in dressing and serve.



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