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
Snap Pea and Berry Salad
Servings: 6
Ingredients:
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
Recipe Category
30 minutes or less
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Snap Pea and Berry Salad
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
Nutrition Facts
6 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 90 | |
| % Daily Value* | ||
| Total Fat 4.5g | 6% | |
| Saturated Fat 0.5g | 3% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 5mg | 0% | |
| Total Carbohydrate 13g | 5% | |
| Dietary Fiber 3g | 11% | |
| Total Sugars 7g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 1g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 20mg | 2% | |
| Iron 1mg | 6% | |
| Potassium 71mg | 2% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.