For the best flavor, use high-quality raspberry vinegar and extra virgin olive oil. If you don't have raspberry vinegar, you can substitute with red wine vinegar or balsamic vinegar, but the flavor will be slightly different. Feel free to add other berries, such as strawberries or blackberries, to the salad. Toasted nuts, such as slivered almonds or pecans, would also be a delicious addition to this salad. The salad can be prepared ahead of time, but wait to add the greens until just before serving to prevent them from wilting.
Sugar Snap Pea and Berry Salad
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PREP TIME15 mins
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COOK TIME2 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS81
Celebrate the vibrant flavors of summer with this refreshing salad, a delightful combination of crisp sugar snap peas, juicy berries, and a tangy raspberry vinaigrette. It's a quick and easy way to enjoy the season's bounty.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Fiber3 g
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Protein2 g
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Saturated Fat1 g
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Sodium6 mg
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Sugar4 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the snap peas: Bring a pot of salted water to a boil. Add the sugar snap peas and blanch for 1 to 2 minutes, until bright green and slightly tender. (2 minutes)
02
StepImmediately drain the snap peas and rinse under cold running water to stop the cooking process. Set aside to drain thoroughly. (3 minutes)
03
StepMake the raspberry vinaigrette: Place about 1 1/2 tablespoons of the raspberries in a fine-mesh strainer set over a small bowl. Use a wooden spoon or spatula to crush the raspberries, extracting their juice. Discard the pulp and seeds. (5 minutes)
04
StepIn the bowl with the raspberry juice, whisk in the raspberry vinegar, olive oil, sugar, salt, and pepper until well combined. Taste and adjust seasonings as needed. (2 minutes)
05
StepAssemble the salad: In a large bowl, gently toss the blanched sugar snap peas, remaining raspberries, and blueberries with the raspberry vinaigrette. Be careful not to over-dress the salad; you may not need all of the vinaigrette. (3 minutes)
06
StepCover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. (30 minutes)
07
StepJust before serving, gently toss the chilled snap pea and berry mixture with the torn mixed salad greens. Serve immediately.
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Palma Ward
Jun 21, 2025I used white balsamic vinegar instead of raspberry and it was still fantastic. - Kevin R.
Brandyn Torp
May 4, 2025I added some feta cheese and it was delicious! Thanks for the great recipe. - Emily L.
Kurt Klocko
Apr 21, 2025The raspberry vinaigrette is amazing! I'm definitely making this again. - John B.
David Damore
Apr 13, 2025This salad was a huge hit at our summer BBQ! Everyone loved the fresh flavors. - Sarah M.
Jovanny Hermiston
Dec 2, 2024The chilling time really makes a difference in the flavor. Don't skip that step! - Jessica P.
Petra Bogisich
Aug 31, 2024So easy to make and perfect for a light lunch. - David S.