SUGAR SNAPS with RASPBERRIES & WALNUTS SALAD

1 frozen (12-oz.) package Green Giant “Steamer” sugar snaps (use only 8 oz.)
1 small container fresh raspberries, divided
2 T extra virgin olive oil
1 T. balsamic vinegar
ÂĽ tsp. salt
ÂĽ tsp. freshly ground black pepper
1/8 tsp. sugar
1/8 tsp. lemon juice
½ cup walnuts, toasted & broken into bite-size pieces
3 cups small, tender salad lettuce

 

 

 



Cook the sugar snaps by package directions , drain & measure 8 oz. to use.  Use remaining 4 oz. as you like.  In a glass bowl, mash 2 T. of the raspberries to produce juice; then add oil, vinegar, salt, pepper, sugar, & lemon juice.  Beat the ingredients until well blended.  Using a large glass bowl, pour the oil & vinegar mixture over the drained sugar snaps, walnuts & remaining raspberries.  Cover & refrigerate for 30 minutes.  Just before serving, add the lettuce to the bowl with the salad dressing & toss to coat the lettuce.  Serves 4.

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