Sugar Snap Pea and Berry Salad
Recipe by Paula Kelsay McFarland from allrecipes.com
Side Dish 50 Mins.
Ingredients
6
6 servings
- •0.5 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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 89
- Carbohydrate: 11g
- Fat: 5g
- Fiber: 3g
- Protein: 2g
- Sugar: 4g
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