Recipe By Mojito Mama
Rating
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

Reviews

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

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more