Crisco

Sugar Snap Pea Salad



Yield: Makes 6 servings

Ingredients:

Crisco® Butter No-Stick Cooking Spray
1/2 pound sugar snap peas, trimmed
1 English cucumber, halved lengthwise
1 pound radishes
1/4 cup sesame seeds, toasted
2 tablespoons rice vinegar
1 tablespoon Crisco® Pure Canola Oil
Salt and pepper

Preparation Directions:

1. In a pan of boiling salted water cook sugar snap peas for about 30 seconds, or just until they turn bright green.

2. Drain and plunge into cold water to stop cooking. Drain. Cut cucumber and radishes cross-wise into 1/4-inch thick slices. Toss peas, cucumber, radishes and sesame seeds with vinegar and CRISCO® Pure Canola Oil.

3. Season with salt and pepper to taste.

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