READY IN 50 mins

Sugar Snap Pea and Berry Salad

Read Reviews (13)

"A delicious summer salad made with your favorite berries." — Paula

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 2 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 18, 2008

Great combination of berries and veggies! I added some roasted walnuts and a little lemon juice. Thanks for the recipe!!

—SunnyByrd

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Most Helpful Critical Review

Apr 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 jazz it up a little - maybe some herbs or garlic? I'll try it again next time I have fresh berries and experiment a little.

—VJRACE

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16 Ratings

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Jul 20, 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.

—Shellie

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Feb 09, 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 great!

—AZ

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Jul 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!

—Joan

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Aug 09, 2010

This is a very 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 vinegarette I had on hand too. I also sprinlked some sliced almonds on top. Yum will make again for sure.

—COLE01

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Aug 03, 2009

Edible, but just ok compared to some of the other summer salads out there. Added the splash of lemon juice and walnuts.

—Bethany

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Aug 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 think I would have been better off just using a store bought raspberry vinaigrette.

—Becky

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Nutrition

Calories
89 kcal
4%

Carbohydrates
10.5 g
3%

Cholesterol
0 mg
0%

Fat
4.7 g
7%

Fiber
3.3 g
13%

Protein
1.6 g
3%

Sodium
71 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sugar Snap Pea and Berry Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 89
Calories from Fat: 43

% Daily Value *
Total Fat 4.7g 7 %
** Saturated Fat 0.6g 3 %
Cholesterol 0mg 0 %
Sodium 71mg 3 %
** Potassium 112mg 3 %
Total Carbohydrates 10.5g 3 %
Dietary Fiber 3.3g 13 %
Protein 1.6g 3 %
** Sugars 4.4g
Vitamin A 13 %
Vitamin C 24 %
Calcium 4 %
Iron 8 %
** Thiamin 2 %
** Niacin 3 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 16 %

* 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.