Sugar Snap Pea and Berry Salad


A delicious summer salad made with your favorite berries.

Prep Time:
15 mins
Cook Time:
2 mins
Additional Time:
33 mins
Total Time:
50 mins
6 servings


  • ½ 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


  1. 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.

  2. 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.

  3. 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 Facts (per serving)

89 Calories
5g Fat
11g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 89
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 3%
Sodium 6mg 0%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 2g
Vitamin C 15mg 73%
Calcium 36mg 3%
Iron 1mg 4%
Potassium 112mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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