Prep Time:
15 mins
Cook Time:
2 mins
Additional Time:
33 mins
Total Time:
50 mins
Servings:
6
Yield:
6 servings
Ingredients
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, 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.
Nutrition Facts (per serving)
| 89 | Calories |
| 5g | Fat |
| 11g | Carbs |
| 2g | Protein |
