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Sugar Snap Pea and Berry Salad

Sugar Snap Pea and Berry Salad

  • Prep

    15 m
  • Cook

    2 m
  • Ready In

    50 m
Paula

Paula

A delicious summer salad made with your favorite berries.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SunnyByrd
45

SunnyByrd

6/18/2008

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

Shellie
22

Shellie

7/20/2009

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.

AZ
18

AZ

2/9/2009

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 great!

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