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
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%