Strawberry and Snap Pea Salad
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Ingredients25 m servings 123 cals
Original recipe yields 4 servings
- Bring a pot of water to boil and place a steamer insert in the pot. Place peas in steamer, cover, and cook until bright green, about 30 seconds. Drain and run under cold water until peas are cool; set aside.
- Whisk olive oil, raspberry vinegar, and Dijon mustard in a bowl until well blended. Allow vinegar dressing to rest for a few minutes.
- Combine sugar snap peas and strawberry slices in a large bowl. Pour dressing over pea mixture, gently tossing to combine. Serve immediately or chill for up to 1 hour.
Per Serving: 123 calories; 5.6 g fat; 17 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 18 mg sodium. Full nutrition
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