Sugar Snap Pea and Berry Salad recipe
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- ½ pound sugar snap peas, trimmed 1 cup fresh raspberries 2 tablespoons raspberry vinegar 2 tablespoons olive oil 1 pinch sugar salt and pepper to taste 1 cup fresh blueberries 2 cups torn mixed salad greens
Nutrition Info
- 88.6 caloriescarbohydrate: 10.5 gcholesterol: : -fat: 4.7 gfiber: 3.3 gprotein: 1.6 gsaturatedFat: 0.6 gservingSize: -sodium: 6.2 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Sugar Snap Pea and Berry Salad
Directions
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Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside.
Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.
In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.