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Lemon-Tarragon Pea Salad

Photo: Kate Sears; Styling: Elizabeth Blake
Prep time 10 mins
Chill time 1 hr
Yield Serves: 8

Ingredients

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon sugar, optional
  • 1 16-oz. bag frozen peas, thawed
  • 1/2 small red onion, finely chopped (about 1/2 cup)
  • 1/3 cup minced fresh tarragon

Nutrition Information

  • calories 135
  • fat 9 g
  • satfat 3 g
  • protein 4 g
  • carbohydrate 9 g
  • fiber 3 g
  • cholesterol 13 mg
  • sodium 288 mg

How to Make It

  1. In a small bowl, whisk mayonnaise, sour cream, lemon zest and juice, mustard, salt, pepper and paprika. Taste dressing and add sugar, if desired. Place peas, onion and tarragon in a large bowl. Drizzle enough dressing over to coat lightly (you might have extra dressing; cover and chill for up to 3 days) and gently toss to combine. Cover and chill salad for at least 1 hour before serving. Taste and adjust seasoning, if desired.