Salad and Salad Dressing Recipes
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
- 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.
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