VEGETABLE SALAD CUPS WITH TARRAGON YOGURT

By akselden

Ingredients

• 1/2 cup plain low-fat yogurt
• 1/4 cup mayonnaise
• 2 tsp minced fresh tarragon
• 1 1/2 tsp white wine vinegar
• 1 tsp Dijon mustard
• Pinch cayenne pepper
• 2 ears corn, kernels removed
• 3 oz. sugar snap peas, trimmed, sliced in 1" pieces
• 1 avocado, halved, seeded, peeled and diced
• Salt and pepper to taste
• 8 Bibb lettuce leaves, cleaned
• Chopped tomato for garnish

Preparation

Step 1

In small bowl combine yogurt, mayonnaise, tarragon, vinegar, mustard and cayenne pepper. In 'large bowl combine corn kernels, sugar snap peas and avocado. Pour dressing over vegetables and toss to coat. Season with salt and pepper. To serve, spoon Vegetables into lettuce leaves and garnish with chopped tomato.