Sugar Snap Pea and Berry Salad

Name: Sugar Snap Pea and Berry Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters fresh blueberries; 2 Tbsps olive oil; 237 milliliters fresh raspberries; 2 Tbsps raspberry vinegar; 473 milliliters torn mixed salad greens; 6 servings salt and pepper to taste; 1 pinch sugar; 227 grams sugar snap peas, trimmed

Sugar Snap Pean and Berry Salad is a gluten free and vegan recipe with 6 servings. This side dish has 85 calories, 2g of protein, and 5g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up salt and pepper, raspberry vinegar, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Bring a pot of water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Place snap peas in pot, and cook 1 to 2 minutes.

Ingredients you will need

Sugar Snap Peas

Equipment you will use

Pot

Drain, rinse under cold water, and set aside.

Ingredients you will need

Water

Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp.

Ingredients you will need

Raspberries

Equipment you will use

Wooden Spoon

Sieve

Bowl

Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.

Ingredients you will need

Olive Oil

Raspberries

Vinegar

Pepper

Juice

Sugar

Salt

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.

Ingredients you will need

Blueberries