Sugar Snap Pea and Berry Salad

Sugar Snap Pea and Berry Salad

Paula 1

"A delicious summer salad made with your favorite berries."


50 m {{adjustedServings}} servings 89 cals
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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
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  1. 23 Ratings


Great combination of berries and veggies! I added some roasted walnuts and a little lemon juice. Thanks for the recipe!!

I added chilled, grilled chicken breast and it was DELISH!!..also added the splash of lemon juice and toasted walnuts. I will be making this again for sure! Perfect summer salad.

I wish I had followed SunnyByrd's suggestion to add a splash of lemon juice and walnuts - I think that would have really pulled this salad together. As is is was good, but it could have been gre...