*  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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