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Strawberry Snap Pea Salad

CHRISPENTINA

"Fat, luscious red strawberries pair with bright green sugar snap peas in a raspberry vinaigrette for a unexpected and tasty treat! Serve immediately or chill up to one hour."
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Ingredients

20 m servings 211 cals
Original recipe yields 5 servings

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Directions

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  1. Whisk olive oil, balsamic vinegar, raspberry jam, and Dijon mustard in a bowl.
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sugar snap peas; cover and steam until bright green but still crunchy, about 30 seconds. Transfer to an iced water-filled bowl; drain.
  3. Combine strawberries, sugar snap peas, and dressing in a bowl; toss to coat.

Nutrition Facts


Per Serving: 211 calories; 11.4 g fat; 25 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 45 mg sodium. Full nutrition

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Reviews

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This is a very good way to get in a healthy side dish! It went perfectly with an omelet that we had for lunch today. I scaled down the recipe (had to use my food scale to make sure I was getti...

Loved it! Will make it again!

I served this on Christmas day with a standing rib roast and garlic mashed potatoes. Very tasty sweet, tangy and healthy alternative.

This is a nice alternative to regular salad but must be kept chilled and served immediately after chilling. It will turn sour if it is allowed to get warm.