Cook the peas in boiling water for 5 minutes.
Thinly dice the onion and set aside in warm water with salt for 10 minutes.
Put the peas with the pomegranate arils and drained onion and season with oil, lemon and salt.
ROASTED MANGO SALAD WITH STRAWBERRIES AND BLUEBERRIES
Thai salad with raspberry dressing in a jar
CAESAR SALAD WITH RASPBERRIES
TOMATO, MOZZARELLA, BLUEBERRY AND BASIL SALAD
Turnip, grapefruit and raspberry salad
Arugula, radish and strawberry salad with balsamic vinaigrette
Strawberry and pastrami salad
PEAS, 3-CHEESE AND BLACKBERRY SALAD
Farfalle with Dehydrated Blueberries
Mixed greens with rough bindweed fruit and Roquefort dressing
