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
Directions
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:
Calories147Fat11 gSodium68 mg
Carbohydrates11 gSaturated fat2 gCalcium59 mg
Protein3 gCholesterol0 mgDietary fiber3 g
Diabetic exchanges per serving: 2 vegetable, 2 fat.
