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June 20, 2018

Snap Pea and Berry Salad

  • Adapted from Catholic Health Initiatives Harvest of the Month

Recipe type: Fruit and Vegetable Salad
Cuisine: Light and crisp, this salad features the best of the spring harvest!
This is a CACFP spring recipe for fresh Berries, Lettuce, and Peas.
  • Prep Time30 min
  • Total Time30 min
  • Yield6
  • Serving Size6.5 oz
  • Energy147 cal
  • Course
    • Salad
  • USDA Meal Components
    • ¼ cup Vegetable
    • ¼ cup fruit.
  • Diet
    • Vegan
    • Vegetarian

Ingredients

  • ½ lb. snap peas, trimmed
  • 1½ cups fresh raspberries
  • 4 tbsp. raspberry vinegar
  • 4 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 3 tbsp sugar
  • Salt and pepper to taste
  • 1 cup fresh blueberries
  • 1 lb mixed, local salad greens

Method

1

Drop snap peas in a pot of boiling water and cook for 2 minutes. 

2

Remove from pot, rinse under cold water and set aside. Do not overcook! Place in a large bowl.

3

To make the dressing, place 4 to 5 raspberries in a food processor, using a blade attachment puree.

4

Slowly add the vinegar, olive oil, lemon juice, sugar, salt and pepper to the raspberries.

5

Toss the dressing with the snap peas.

6

Add remaining raspberries and blueberries to the snap peas and dressing mixture and gently toss again.

7

Cover the bowl and chill in the refrigerator for at least 30 minutes.

8

Toss with greens just prior to serving.

9

Serve in 6 portions (6.5 oz)

  • Nutrition Facts

  • 6 servings per container
  • Serving Size6.5 oz
  • Amount per serving
  • Calories147
  • % Daily Value*
  • Total Fat9.7 g12.44%
  • Saturated Fat1.3 g6.5%
  • Trans Fat0 g
  • Cholesterol0 mg0%
  • Sodium8.8 mg0.38%
  • Total Carbohydrate14 g5.09%
  • Dietary Fiber5 g17.86%
  • Total Sugars7.7 g
  • Protein2.6 g5.2%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Filed Under: CACFP Recipe, Spring, Summer

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