Sesame Vegetable Salad
2 cups snap peas or snow peas
1 red bell pepper
1 head romaine lettuce, chopped
1 tablespoon Toasted Sesame Oil
1 tablespoon Honey Ginger Balsamic Vinegar
1 tablespoon toasted sesame seeds*
Pull the string off the peas. Simmer in a pot of lightly salted water for 1 minutes. Drain and immerse in cold water to stop the cooking process. Drain.
With a vegetable peeler, make 3 inch long strips of carrots. Seed the red bell pepper and cut into thin strips.
Combine the vegetables in a bowl. Pour in the oil and vinegar and toss. Chill for 30 minutes or more. Before serving, sprinkle with the sesame seeds.
*To toast the sesame seeds, swirl in a small skillet over medium high heat just until the turn gold. Set aside.