*  Exported from  MasterCook  *

                 Chef Mark Day's Snow Pea and Berry Salad

Recipe By     : Judith's Olney's FARM MARKET COOKBOOK
Serving Size  : 3    Preparation Time :0:00
Categories    : Salads                           Mcrecipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         crisp snow peas -- stemmed
     1/2  pint          raspberries
   2      tablespoons   raspberry vinegar
   2      tablespoons   olive oil
          pinch         sugar
                        salt and pepper
     1/2  pint          blueberries

Steam the snow peas until they are a bright translucent green. Do not
overcook. Rinse immediately under cold water to set the color and stop the
cooking.

To make the dressing, press a heaping tablespoon of the raspberries through
a sieve. Add the vinegar to the raspberry puree, then the olive oil, sugar,
and salt and pepper.

Place the snow peas and blueberries in a bowl and add the dressing. Turn
gently. Add the remaining raspberries and again gently turn the
ingredients. Refrigerate for at least 30 minutes before serving. 

Marin County, CA: Judith's Olney, 1991, Farm Market Cookbook (Doubleday,
0385410964) / Hanneman 1998 Jun

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