following a diet according to one’s blood type. I can eat this salad since it is delicious! I tried to make the strawberry salad I’d read about in a mystery book years ago using fresh local strawberries and some friends’ homegrown sugar snap peas. complements a delicious grilled steak perfectly. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup sugar snap peas
- 1 ½ tablespoons extra virgin olive oil
- 2 teaspoons raspberry vinegar
- ½ teaspoon Dijon mustard
- 4 cups sliced fresh strawberries
Instructions
- 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.
Reviews
This was pretty good but next time I will leave the mustard out.