Previous Page 3 of 5 Next

Continued: Recipes from Beth Dooley's "Minnesota's Bounty”

  • Article by:
  • Last update: May 15, 2013 - 12:37 PM

• 1 tbsp. honey

• 1 tsp. soy sauce

• 1 tsp. dark sesame oil

• 1/4 c. vegetable oil

1 lb. fresh snap peas, strings removed, sliced into 1/4-in. strips

• 10 radishes, thinly sliced

• 4 green onions, thinly sliced

• 4 c. mixed lettuce greens

• 1/4 c. freshly chopped cilantro


In a small bowl, whisk together the vinegar, honey, soy sauce and sesame oil. While whisking constantly, add vegetable oil, pouring in a slow, steady stream, and reserve. Place peas in a saucepan and add just enough water to cover. Bring to a boil over high heat and cook just until tender, about 2 to 3 minutes. Drain, and refresh under cold water. To serve, toss peas, radishes and green onions with just enough dressing to lightly coat. Serve on mixed lettuces, drizzled with additional dressing, if needed, and garnish with chopped cilantro.

Nutrition information per each of 6 servings:

Calories 140 Fat 10 g Sodium 69 mg Saturated fat 2 g

Carbohydrates 11 g Calcium 58 mg

Protein 3 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable, 2 fat.

pasta with ramps and morels √

  • related content

  • Minnesota farmers markets beckon in new book

    Wednesday May 15, 2013

    For her latest cookbook, author Beth Dooley finds inspiration aplenty in the state’s farmers markets.

  • Fresh rhubarb stalks can be chopped as pie filling to make rhubarb pie. (Bob Fila/Chicago Tribune/MCT)

  • get related content delivered to your inbox

  • manage my email subscriptions


Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters