“Doing the eat-for-your-blood-type diet. This salad is a yummy treat I can eat!! Took fresh local strawberries and some friends' home-grown sugar snap peas and tried to recreate this salad I had read in a mystery book years ago. Goes well with a nice steak from the grill. Enjoy!” - by Mojito Mama
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Bring a pot of water to boil and place a steamer insert in the pot. Place peas in steamer, cover, and cook until bright green, about 30 seconds. Drain and run under cold water until peas are cool; set aside.
- Whisk olive oil, raspberry vinegar, and Dijon mustard in a bowl until well blended. Allow vinegar dressing to rest for a few minutes.
- Combine sugar snap peas and strawberry slices in a large bowl. Pour dressing over pea mixture, gently tossing to combine. Serve immediately or chill for up to 1 hour.
Nutrition
Amount Per Serving (4 total)
- Calories
- 123 cal
- 6%
- Fat
- 5.6 g
- 9%
- Carbs
- 17 g
- 5%
Based on a 2,000 calorie diet
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