3 med. carrots, peeled, sliced diagonally
6 oz. pkg. frozen snow peas, thawed and drained
8 cherry tomatoes, halved
1 lg. cucumber, sliced
1/3 c. Italian low calorie salad dressing
4 tbsp. tarragon vinegar
2 tbsp. water
1/2 tsp. dried whole tarragon
1/2 tsp. black pepper, freshly ground
1/4 tsp. garlic powder

Cook carrots in a small amount of boiling water 3 to 4 minutes or until crisp and tender. Drain. Combine carrots, snow peas, tomatoes, and cucumber in a large shallow dish. Combine salad dressing, vinegar, water and remaining ingredients in a jar. Cover tightly and shake vigorously. Pour over vegetables, tossing lightly to coat. Cover and chill overnight. Arrange on individual plates to serve. Makes 8 servings.