Recipe By Mojito Mama
Published Apr 26th
Prep 10m Cook 5m Additional 10m Ready In 25m
Servings 4 servings Calories 122.5

Doing the eat-for-your-blood-type diet. This salad is a yummy treat I can eat!! Took fresh local strawberries and some friends’ home-grown sugar snap peas and tried to recreate this salad I had read in a mystery book years ago. Goes well with a nice steak from the grill. Enjoy!

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 Whisk olive oil, raspberry vinegar, and Dijon mustard in a bowl until well blended. Allow vinegar dressing to rest for a few minutes.
  3. 3 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.

Nutrition Facts

  • Calories 122.5
  • Carbohydrate 17 g
  • Fat 5.6 g
  • Fiber 4.4 g
  • Protein 2.2 g
  • Saturated Fat 0.7 g
  • Sodium 17.9 mg
  • Sugar 8.5 g

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  1. This was pretty good but next time I will leave the mustard out.