| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 4 | oz | Fresh or frozen (thawed) snow peas, ends trimmed |
| 1/4 | c | Rice wine vinegar |
| 1 | ts | Finely grated ginger root |
| 2 | tb | Plus |
| 1 | ts | Olive oil |
| 2 1/2 | ts | Sesame oil |
| 1 | Red onion, thinly sliced | |
| 1 | lg | Cucumber, peeled and thinly sliced |
| 1 | Carrot, shredded | |
| 8 | Cherry tomatoes, quartered | |
| 1/4 | c | Water chestnuts |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
For fresh snow peas, blanch in boiling water for 1 minute. Drain and rinse under cold water; pat dry. Combine vinegar and gingerroot in small bowl, slowly add the olive and seseame oil, beating with a wire whisk; set aside. Combine snow peas and the remaining ingredients in serving bowl. Sprinkle with salt and pepper, toss to coat. Pour dressing over and toss to coat. Serve. Posted to Recipe Archive - 29 Sep 96 submitted by: sgjg6566@pipeline.com Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
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