Sugar Snap Pea and Berry Salad
- 1 of 3 Bring a large pot of water to a boil. Add snap peas; cook for 2 minutes. Drain and rinse under cold water. Set aside.
- 2 of 3 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.
- 3 of 3 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.
Servings Per Recipe: 4
Per Serving: 14 g Fat, total, 2 g sat. fat, 0 mg chol., 202 kcal cal., 4 g pro., 16 g carb., 6 g fiber, 163 mg sodium