Sugar Snap Pea and Berry Salad13 Reviews
- Prep: 15 min
- Cook: 2 min
- Ready In: 50 min
“A delicious summer salad made with your favorite berries.” - by Paula
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 89 cal
- 4.7 g
- 10.5 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"Great combination of berries and veggies! I added some roasted walnuts and a little lemon juice. Thanks for the recipe!!..." See more"
"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...." See more"
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