Sugar Snap Pea Salad

Posted by Alayne Gardner-Carimi on

 Photo Credit: JGavin

This salad tastes even better after the vegetables get a chance to soak up the dressing a bit, about 30 minutes to 1 hour, in the fridge. Can be prepared up to 2 days ahead, flavors will meld beautifully.

Ingredients (makes 4-6 servings)
For the dressing:
3 Tbsp soy sauce
3 Tbsp vomFASS Ginger-Grape Balsamic Vinegar with Lemon
1 Tbsp honey
½ tsp garlic, minced
¼ tsp black pepper
3 Tbsp vomFASS Ginger Sesame Oil

For the salad:
16 ounces (4½ cups) sugar snap peas
½ large English cucumber, cut into 1/8-inch rounds
1 red bell pepper, stemmed and cut into ⅛ inch slices
¾ cup canned mandarin orange segments, drained
1 small red onion, cut into 1/8-inch slices
½ tsp sesame seeds, for garnish

Trim ends and remove any tough strings of the sugar snap peas. 
Cut larger pea pods in half on the diagonal.
In a large bowl, add the sugar snap peas, cucumber, bell pepper, mandarin oranges, and red onion. 
Set it aside or cover with plastic wrap and refrigerate it if not serving immediately.
In a medium bowl, whisk together the soy sauce, Ginger-Lemon Grape Vinegar, honey, garlic, and black pepper. 
Slowly drizzle in the ginger-sesame oil, whisking constantly until fully combined. 
Drizzle about three quarters of the dressing over the salad and toss with a large spoon to combine. 
Garnish with the sesame seeds. 
Serve the remaining dressing on the side. 

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Photo Credit: JGavin

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