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My review
Sugar Snap Pea and Berry Salad
Paula
"A delicious summer salad made with your favorite berries."
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Ingredients
50 m servings 89 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 89 calories; 4.7 g fat; 10.5 g carbohydrates; 1.6 g protein; 0 mg cholesterol; 6 mg sodium. Full nutrition
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Reviews
Read all reviews 2024 Ratings
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Most helpful positive review
6/18/2008
Great combination of berries and veggies! I added some roasted walnuts and a little lemon juice. Thanks for the recipe!!
Most helpful critical review
4/22/2006
I made this for Easter dinner. I didn't have blueberries, so I left them out, but otherwise followed the recipe exactly. While it was pretty good, we thought the dressing needed something to j...
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6/18/2008
Great combination of berries and veggies! I added some roasted walnuts and a little lemon juice. Thanks for the recipe!!
7/18/2009
I added chilled, grilled chicken breast and it was DELISH!!..also added the splash of lemon juice and toasted walnuts. I will be making this again for sure! Perfect summer salad.
2/7/2009
I wish I had followed SunnyByrd's suggestion to add a splash of lemon juice and walnuts - I think that would have really pulled this salad together. As is is was good, but it could have been gre...
8/9/2010
This is a good recipe and everyone at our party gobble it up. When I smashed the raspberries I did not get to much juice. I added about 1 tablespoon of Raspberry Walnut vinaigrette I had on ha...
7/16/2009
I, too, took sunnybyrd's suggestion of adding nuts and lemon juice; I used toasted pecans. I also added grilled chicken and made it a main dish. Great flavor combos!
4/22/2006
I made this for Easter dinner. I didn't have blueberries, so I left them out, but otherwise followed the recipe exactly. While it was pretty good, we thought the dressing needed something to j...
7/31/2009
Edible, but just ok compared to some of the other summer salads out there. Added the splash of lemon juice and walnuts.
8/26/2011
The combination of ingredients was good. However I wasn't pleased with the dressing. Maybe it would have been better with lemon like others have added. But it didn't turn out well for me. I ...