Ingredients:
1 tablespoon extra virgin olive oil
2 teaspoons raspberry vinegar
1/4 teaspoon Dijon mustard
1/4 lb sugar snap peas, including pods, strings removed ( about one cup)
1 lb ripe strawberries, thickly sliced ( about 4 cups)
Directions:
Combine olive oil, vinegar, and mustard in a small bowl; whisk to combine.
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.
Drain.
Toss sugar snap peas with strawberries and dressing (Dressing may have settled, feel free to give it another whisk before adding to salad).
Serve immediately or chill for no more than an hour.
Recipe may be doubled, tripled, etc.
Servings: 4
Time preparation: 15 min.
Time total: 15 min.