Pea Shoot and Snap Pea Salad
Bright flavors and crunchy textures take this salad to the next level!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Airtight container
- Whisk
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Tongs
Ingredients
- 1/2 pound snap peas, strings removed
- 1 bag (1 pound) mixed baby peppers
- 2 (6-ounce) containers pea shoots (sprouts)
- 1 small red onion, finely diced
- 2 tablespoons apple cider vinegar
- 1 tablespoon Tuscanini Balsamic Vinegar
- 3 tablespoons Gefen Honey
- 2 tablespoons Haddar Dijon Mustard
- 1/2 cup oil
- pinch of salt
- 1 to 2 tablespoons water (if needed)
- 8 to 10 ounces large corn nuts
- 1 tablespoon olive oil
- 1/2 teaspoon chili lime seasoning (we used Simply Gourmet)
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