Sesame Snow Pea Salad
I like to see the bright colors of this
crunchy salad on the same plate as thick charcoal-grilled chicken
burgers.
Makes 6 to 8 servings
1/2 pound snow peas, topped, tailed and
strung if necessary
1/4 pound thinnest fresh green beans,
topped, tailed, steamed until crisply tender, 4 to 5 minutes, and
chilled; or 1 cup thawed thinnest frozen green beans
1/4 pound white mushrooms, stems trimmed,
sliced
2 tablespoons teriyaki sauce
Pinch sugar
1/2 teaspoon grated fresh ginger
2taesapoons toasted sesame oil
3 tablespoons olive oil
Freshly ground black pepper to taste
1 head leaf lettuce, chilled
1 tablespoon sesame seed, toasted
In a medium size bowl, toss together the snow peas, green beans, and
mushrooms. Chill.
Prepare the dressing. In a small bowl, beat together all the remaining
ingredients, except the lettuce and sesame seeds. Chill.
Just before serving, toss the vegetables with the dressing. Arrange the
lettuce on a serving plate. Pile the salad on the lettuce bed. Sprinkle
the salad with the sesame seeds and serve.
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