Fresh Cherry Picnic Salad

Yield: 4 to 6 servings

Ingredients

• 1 cup sugar snap peas
• 2 cups pitted Northwest fresh sweet cherries
• 1 medium cucumber, halved, seeded and sliced 1/2 inch thick
• 1 cup red radishes, cut into wedge-shaped pieces
• 3 tablespoons white wine vinegar
• 2 tablespoons Balsamic vinegar
• 1/2 teaspoon sesame oil
• 3/4 teaspoon salt
• 1/2 teaspoon each toasted sesame seeds and grated fresh ginger root
• 1/8 teaspoon ground pepper

Instructions

1. Blanch peas in boiling salted water 1 minute; plunge into iced water to cool. Drain.
2. Mix cherries, cucumber, radishes and peas.
3. Combine remaining ingredients and mix well. Pour over cherry mixture and toss to coat.
4. Marinate in the refrigerator at least one hour.

Nutrition

Per serving: 119 Cal., 4g pro., 2g fat (17% Cal. from fat), 22g carb., 2mg chol., 3g fiber, 474g sodium

Attribution

Recipe and photo used with permission from: Washington State Fruit Commission