Pea and Radish Salad
Serves 4 to 6.
Note: From Beth Dooley.
• 3 tbsp. rice wine vinegar
• 1 tbsp. honey
• 1 tsp. soy sauce
• 2 tsp. dark sesame oil
• 1/4 c. light sesame oil
• 1 to 1 1/4 lb. fresh snap peas, strings removed and sliced into 1/4-in. strips
• 12 red globe or French breakfast radishes, thinly sliced
•4 green onions, thinly sliced
• 4 c. mixed lettuce greens
• 1/4 c. chopped fresh cilantro
In a small bowl, whisk together the vinegar, honey, soy sauce and dark sesame oil until well blended. Then whisk in the light sesame oil in a slow, steady stream.
Put the peas in a saucepan with just enough water to cover, bring to a boil over high heat and cook just until tender and vibrant green, about 2 to 3 minutes. Drain in a colander and refresh under cold water.
To serve, toss the peas, radishes and green onions with just enough dressing to lightly coat and serve on the mixed lettuces, drizzled with additional dressing. Garnish with the fresh cilantro.
Nutrition information per each of 6 servings:
Calories 147 Fat 11 g Sodium 68 mg
Carbohydrates 11 g Saturated fat 2 g Calcium 59 mg
Protein 3 g Cholesterol 0 mg Dietary fiber 3 g
Diabetic exchanges per serving: 2 vegetable, 2 fat.