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Strawberry Snap Pea Salad

Strawberry Snap Pea Salad

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
CHRISPENTINA

CHRISPENTINA

Fat, luscious red strawberries pair with bright green sugar snap peas in a raspberry vinaigrette for a unexpected and tasty treat! Serve immediately or chill up to one hour.

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Nutrition

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  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Whisk olive oil, balsamic vinegar, raspberry jam, and Dijon mustard in a bowl.
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sugar snap peas; cover and steam until bright green but still crunchy, about 30 seconds. Transfer to an iced water-filled bowl; drain.
  3. Combine strawberries, sugar snap peas, and dressing in a bowl; toss to coat.
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Reviews

Marianne
19

Marianne

7/14/2012

This is a very good way to get in a healthy side dish! It went perfectly with an omelet that we had for lunch today. I scaled down the recipe (had to use my food scale to make sure I was getting it right), but I did double the dressing for it. I LOVE that dressing! I would suggest making sure that the strawberries and snap peas are dry when you add the dressing. Mine got a little runny after it sat on the berries and peas because I was impatient! Thank you very much for the recipe! EDIT: Make only enough as you will need for your meal because the leftovers aren't nearly as good, in my opinion!

t.barrows61
0

t.barrows61

9/6/2012

This is a nice alternative to regular salad but must be kept chilled and served immediately after chilling. It will turn sour if it is allowed to get warm.

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