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View Portfolio Get in touchSugar Snap Berry Salad
Ingredients
- 1 pound sugar snap peas, trimmed
- 2 cups fresh raspberries
- 1/4 cup raspberry vinegar
- 1/4 cup extra virgin coconut oil
- 2 pinches sugar
- salt and pepper to taste
- 2 cups fresh blueberries
- 4 cups torn mixed salad greens
Total Time:
50 min Prep:
15 min
Cook:
2 min
Yield: 12 Level: easy
Yield: 12 Level: easy
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, melted extra virgin coconut 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.
