Sugar-Snap Pea and Strawberry Salad

Total Time
15mins
Prep 15 mins
Cook 0 mins

An easy way to use up strawberries (2 of those little green baskety thingies). Light and summery too. From the Diane Mott Davidson series about a caterer who solves murder mysteries. This one is from "The Main Corpse." I read them for the recipes! If you don't have sugar snap peas, snow peas or green beans work too.

Ingredients Nutrition

Directions

  1. Combine olive oil, vinegar, and mustard in a small bowl; whisk to combine.
  2. Steam sugar snap peas for about 30 seconds or until bright green and still crunchy Remove from heat and run under cold water to stop cooking.
  3. Drain.
  4. Toss sugar snap peas with strawberries and dressing (Dressing may have settled, feel free to give it another whisk before adding to salad).
  5. Serve immediately or chill for no more than an hour.
  6. Recipe may be doubled, tripled, etc.

Reviews

(2)
Most Helpful

I was expecting more of a tang from the mustard and raspberry vinegar, but this salad is delightfully light and crisp with the spring bounty of snap peas and strawberries. It was a perfect pairing with grilled fish. Thank you tofucheesecake for sharing the recipe.

BonnieZ April 20, 2006

I never would have thought to put these two together without salad greens but it's wonderful. My strawberries weren't very sweet so I found that a wee-bit-'o honey drizzled on the berries was just the right touch.

sugarpea June 12, 2005

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