Sugar Snap Pea and Berry Salad

13 Reviews

Prep: 15 min
Cook: 2 min
Ready In: 50 min

“A delicious summer salad made with your favorite berries.” - by Paula

Ingredients

1/2 pound sugar snap peas, trimmed
1 cup fresh raspberries
2 tablespoons raspberry vinegar
2 tablespoons olive oil
1 pinch sugar
salt and pepper to taste
1 cup fresh blueberries
2 cups torn mixed salad greens

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Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
89 cal
4%

Fat
4.7 g
7%

Carbs
10.5 g
3%

Based on a 2,000 calorie diet

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Reviews (13)

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SunnyByrd

Jun. 18, 2008

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

Shellie

Jul. 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...." See more"

AZ

Feb. 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!..." See more"

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