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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of lightly salted water to a boil. Add snap peas; cook 1 to 2 minutes, until crisp-tender. Drain snap peas; run under cold water until cool.

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  • In a large bowl, whisk together oil, vinegar, tarragon and salt until well combined. Toss snap peas and radishes in dressing. Season with freshly cracked pepper. Serve at room temperature or chilled.

Nutrition Facts

107 calories; 7 g total fat; 1 g saturated fat; 0 mg cholesterol; 298 mg sodium. 8 g carbohydrates; 3 g fiber; 4 g protein;

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