How to Make Sugar Snap Pea and Blueberry Salad - A Step-by-Step Guide

Summer is the perfect time to enjoy fresh, vibrant salads that highlight the season's bountiful produce. One such salad that captures the essence of summertime is the Sugar Snap Pea and Blueberry Salad. This refreshing dish is a delightful combination of crunchy, sweet sugar snap peas and juicy, tart blueberries, tossed together in a zesty vinaigrette. The result is a light and colorful salad that is as delicious as it is beautiful.

What makes this salad so special is the contrast bet...

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Ingredients

  • 1 pound sugar snap peas
  • 1 ½ cups arugula-baby spinach combo
  • ⅔ cup fresh blueberries
  • ¼ cup vegetable oil
  • ¼ cup fresh blueberries
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon slivered almonds

Information

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Servings: 6
  • Yield: 6 side salads

  • Cut ends off snap peas and pull off the tough strings running up the sides.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
  • Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
  • Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
  • Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.
  • Nutrition

    151 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Sodium: 3mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 2g
    • Vitamin C: 11mg
    • Calcium: 50mg
    • Iron: 1mg
    • Potassium: 48mg