Total Time
15mins
Prep 15 mins
Cook 0 mins

New twist to try this spring and summer.

Ingredients Nutrition

Directions

  1. For dressing, combine vinegar, jam and mustard; mix well. Add oil, salt and black pepper. Mix again and set aside.
  2. For salad, place pine nuts in saute pan; toast over medium heat 4-6 minutes or until fragrant and golden brown. Remove pine nuts from pan; cool completely.
  3. Wash lettuce and berries. Thinly slice chicken and onion. Cut sugar snap peas in half on a bias.

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