• 1/4 cup olive oil
  • 1 tablespoon balsamic vinegar, or more to taste
  • 1 tablespoon raspberry jam, or more to taste
  • 1 1/2 teaspoons Dijon mustard
  • 1 pound sugar snap peas, strings removed
  • 3 cups iced water, or as needed
  • 2 pounds strawberries, hulled and sliced


1.Whisk olive oil, balsamic vinegar, raspberry jam, and Dijon mustard in a bowl.

2.Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sugar snap peas; cover and steam until bright green but still crunchy, about 30 seconds. Transfer to an iced water-filled bowl; drain.

3.Combine strawberries, sugar snap peas, and dressing in a bowl; toss to coat.

Serves:  5


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