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Sugar Snap Pea & Berry Salad with
Pistachio Chewy Bites

Yields 5 servings



½ pound sugar snap peas, trimmed

1 cup fresh raspberries

2 tablespoons raspberry vinegar

2 tablespoons olive oil

Salt and pepper to taste

1 cup fresh blueberries

3 cups mixed salad greens

4 Setton Farms Blueberry-infused Cranberry Pistachio Chewy Bites - chopped into 6 pieces each.



  1. Bring 8 cups of water to a boil. Place snap peas in pot and cook 1-2 minutes. Drain, rinse under cold water and set aside.

  2. Place about 1½ tablespoons of raspberries in a strainer over a bowl and crush with a wooden spoon. Discard pulp. Mix raspberry vinegar, olive oil, salt and pepper with strained raspberry juice. 

  3. In a large bowl, gently toss the dressing with the snap peas, remaining raspberries and blueberries. Cover and chill for at least 30 minutes in the refrigerator.

  4. Right before serving, toss with greens and add in the chopped Pistachio Chewy Bites.

Source: Sara Siskind of Hands on Healthy




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