Sesame Vegetable Salad

Crisp and tasty with just a touch of that Asian flair. 

 

2 cups snap peas or snow peas

2 carrots

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 if they're tough.  Simmer in a pot of lightly salted water for 1 minute.  Drain and immerse in cold water to stop the cooking process.  Drain again.

 

With a vegetable peeler, make 3" 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.