Snap Peas and Radishes

Snap Peas and Radishes
Makes 4
Prep 10 m
Cook 2 m



  1. 1 of 2 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.
  2. 2 of 2 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 Information for Snap Peas and Radishes
Servings Per Recipe: 4
Per Serving: 8 g carb., 1 g sat. fat, 0 mg chol., 7 g Fat, total, 107 kcal cal., 298 mg sodium, 4 g pro., 3 g fiber