Servings: 6
Ingredients:
- 1/2 pound sugar snap peas, trimmed
- 1 cup fresh raspberries
- 2 Tablespoons raspberry vinegar, red wine vinegar, or balsamic vinegar
- 2 Tablespoons olive oil
- ¼ teaspoon sugar
- Salt and pepper to taste
- 1 cup fresh blueberries
- 2 cups mixed salad greens
Directions:
Boil water in a pot large enough to hold the snap peas. Place snap peas in pot and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside.
Place about 1 ½ tablespoons of raspberries in a small strainer over a bowl, and crush with a 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.
Recipe courtesy of Maryland WIC Cookbook