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Ingredients

Directions

  • Bring a large pot of water to a boil. Add snap peas; cook for 2 minutes. Drain and rinse under cold water. Set aside.

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  • Crush 1-1/2 tablespoons of the raspberries through a strainer into a bowl. Discard pulp. Whisk olive oil, vinegar, salt, pepper and sugar into strained juice.

  • In large bowl, toss dressing with snap peas, remaining raspberries, blueberries, walnuts and lemon juice. Cover and chill for 30 minutes. Toss with greens and serve.

Nutrition Facts

202 calories; 14 g total fat; 0 mg cholesterol; 163 mg sodium. 16 g carbohydrates; 4 g protein;

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