Shrimp, sugar snap pea and asparagus salad with creamy tarragon dressing
2¼ tsp, divided
1 cup(s), trimmed, cut into bite-size pieces*
Uncooked sugar snap peas
1 cup(s), stem ends snipped, sliced in half
1 pound(s), peeled, deveined (about 21 to 25 per pound)
Plain fat free Greek yogurt
Reduced calorie mayonnaise
Apple cider vinegar
¼ cup(s), diced
Uncooked red onion(s)
1 Tbsp, chopped, minced
1 Tbsp, fresh, chopped, or to taste
1 Tbsp, chopped, or to taste
¼ tsp, freshly ground
1 head(s), torn into large pieces
½ cup(s), sliced, halved and thinly sliced
- Bring a large skillet half full with water to a boil; add 2 teaspoons of salt. Add asparagus; reduce heat to medium and cook 1 minute. Add sugar snap peas; cook until vegetables are crisp-tender, about 1 to 2 minutes more. Lift vegetables to a bowl; drain, rinse under cold water until cool and drain again.
- Reduce heat to medium-low; add shrimp. Simmer shrimp until just cooked through, about 1 to 2 minutes; drain, rinse under cold water until cool and drain again.
- In a small bowl, whisk together yogurt, mayonnaise, water and vinegar until smooth. Stir in tomatoes, onion, dill, tarragon, pepper and remaining 1/4 teaspoon salt.
- To serve, place about 2 cups of lettuce on each of 4 salad plates. Place 1/4 of asparagus and sugar snap pea mixture (about 1/2 cup) on each. Sprinkle each with 2 tablespoons of radishes. Add 1/4 of shrimp (about 6); drizzle each serving with about 3 tablespoons of dressing. Yields 1 salad per serving.