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
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 in the refrigerator at least one hour.
Yield: 4-6 servings
Nutritional Analysis Per Serving: 119 Cal., 4 g pro., 2 g fat (17% Cal. from fat), 22 g carb., 2 mg chol., 3 g fiber, 474 g sodium
Recipe and photo credit: the Washington State Fruit Commission.