cross post sugar snap recipe

[Guest guest]

I made this for dinner tonight to go with grilled lime salmon and

fresh corn. Can't wait. Salad is really colorful. I left out sugar, and

didn't have water chestnuts and sesame seeds. It is really colorful and

tasty.

-Susan in sunny, beautiful Hadley, MA

 

* Exported from MasterCook *

 

Sugar Snap Pea Salad with Sweet Ginger-Soy Dressing

 

Recipe By : Cooking Light

Serving Size : 1 Preparation Time :0:00

Categories : Garden Salads

Spring

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Dressing

2 teaspoons dark sesame oil

1 tablespoon minced peeled fresh ginger

1 tablespoon minced fresh garlic

1/4 teaspoon crushed red pepper

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 tablespoon sugar

1/8 teaspoon salt

Salad

1 pound sugar snap peas -- trimmed

1/2 cup carrot -- julienned

1/2 cup waterchestnuts, canned -- sliced

1/2 cup mushrooms -- sliced

1/2 cup red bell pepper -- julienned

2 teaspoons sesame seeds -- toasted

 

1. To prepare dressing, heat oil in a small saucepan over medium heat.

Add ginger; sauté 2 minutes. Add garlic and crushed red pepper; cook 1

minute. Stir in oyster sauce, soy sauce, sugar and salt. Bring to a

simmer. Remove from heat; cool.

2. To prepare salad, cook peas in boiling water for 30 seconds. Drain and

rinse with cold water and ice. Combine peas and remaining ingredients

except for sesame seeds. Drizzle dressing over salad; toss well.

Sprinkle with sesame seeds.

 

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