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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Found in a grocery stores booklet. Sounds good for summertime. Ingredients:
2 cups snap peas, trimmed |
1/2 cup cherry tomatoes, cut in half |
1/2 cup yellow cherry tomato, cut in half |
1/4 cup onion, thinly sliced |
1 tablespoon sesame oil |
3 tablespoons soy sauce |
1 tablespoon lemon juice |
2 teaspoons white vinegar |
2 teaspoons sugar |
1 teaspoon pepper |
Directions:
1. Blanch the snap peas in boiling water for 2 to 3 minutes until bright green and still a little crunchy.
2. Drain and quickly cool under cold running water to prevent further cooking.
3. In a serving bowl. add snap peas, tomatoes and onions; toss to combine.
4. Place sesame oil, soy sauce, lemon juice, vinegar and sugar in tightly covered container and shake vigorously until the sugar is dissolved.
5. Drizzle over the salad and season with pepper if desired.
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