- 1 cup sugar snap peas
- 1 1/2 tablespoons extra virgin olive oil
- 2 teaspoons raspberry vinegar
- 1/2 teaspoon Dijon mustard
- 4 cups sliced fresh strawberries
- Bring a pot of water to boil and place a steamer insert in the pot. Place peas in steamer, cover, and cook until bright green, about 30 seconds. Drain and run under cold water until peas are cool; set aside.
- Whisk olive oil, raspberry vinegar, and Dijon mustard in a bowl until well blended. Allow vinegar dressing to rest for a few minutes.
- Combine sugar snap peas and strawberry slices in a large bowl. Pour dressing over pea mixture, gently tossing to combine. Serve immediately or chill for up to 1 hour.
04/02/2018
recipepes.com
Strawberry and Snap Pea Salad, recipe
PT15M
PT1H
5
455 calories