Independence Day Recipes
Cherry Picnic Salad
Yield: 4 to 6 servings
Ingredients
- 1 cup sugar snap peas
- 2 cups fresh sweet cherries or strawberries
- 1 medium cucumber, halved, seeded and sliced 1/2 inch thick
- 1 cup red radishes, cut into wedge-shape pieces
- 3 tablespoons white wine vinegar
- 2 tablespoons Balsamic vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon toasted sesame seeds
- 1/2 teaspoon grated fresh ginger root
- 1/8 teaspoon ground pepper
Instructions
- Blanch peas in boiling salted water 1 minute; plunge into iced water to cool.
- Drain.
- Mix cherries, cucumber, radishes and peas.
- Combine remaining ingredients and mix well.
- Pour over cherry mixture and toss to coat.
- Marinate at least one hour in refrigerator.