| SUGAR SNAP PEA SALAD |
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Serves 61/2 pound sugar snap peas, trimmed 1 English cucumber, halved lengthwise 1 pound radishes 1/4 cup sesame seeds, toasted 2 tablespoons rice vinegar 1 tablespoon CRISCO SIMPLE MEASURES™ Oil Salt and pepper to taste Cook sugar snap peas in a pan of boiling salted water, about 30 seconds, or just until they turn bright green. Drain and plunge into cold water to stop cooking. Drain. Cut cucumber and radishes cross-wise into 1/4-inch thick slices. Toss peas, cucumber, radishes and sesame seeds with vinegar and Crisco Oil. Season with salt and pepper to taste. |
