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CRUNCHY SALAD
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| This comes from Mary Beth Eckenroth, modified by Kate. |
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| Ingredients: |
1/4 pound snow peas or sugar peas
edamame
8 oz sliced water chestnuts, drained
2 or 3 ribs celery, sliced diagonally
2 or 3 carrots, sliced diagonally
2 red bell peppers, cut into chunks
1/2 pound fresh mushrooms, thickly sliced (Kate omits these and uses 3/4 lb peas)
Toasted slivered almonds, for garnish
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1/2 cup peanut oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon sesame seeds
pinch granulated sugar
black pepper, to taste
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| Procedures: |
Blanch peas in boiling water for 10 seconds. Drain.
Rinse with cold running water to stop cooking. Drain well.
In large bowl, combine water chestnuts, celery, carrots, bell pepper,
mushrooms and peas. Toss to combine.
Dressing: In a small bowl, combine oil, vinegar, lemon juice, soy
sauce, sesame seeds, sugar and pepper. Mix well.
One hour before serving time, pour dressing over vegetable mixture.
Cover and refrigerate. Garnish with almonds right before serving.
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| Notes: |
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2010-04-04: We made this, as requested, for Kate's Easter Dinner.
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