1/2 pound sugar snaps peas, trimmed 1 cup fresh raspberries 2 tablespoons raspberry vinaigrette 2 tablespoons olive oil 1 pinch sugar salt and pepper to taste 1 cup fresh blueberries 2 cups torn mixed salad greens
Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside. In a large bowl, gently toss the raspberry vinaigrette dressing with the snap peas, raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving
Sugar Snaps with Mint 2 teaspoons olive oil 3/4 pound sugar snap peas, trimmed 3 green onions, chopped 1 clove garlic, chopped 1/8 teaspoon salt 1/8 teaspoon pepper 1 tablespoon chopped fresh mint
Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.