Snappy Marinated Salad

Name: Snappy Marinated Salad
Ingredients: 2 cups sugar snap peas, halved; 2 cups portabella mushrooms, cut into small chunks (you can use bell mushrooms, if you prefer); 3 tablespoons Gefen Sweetened Dried Cranberries; 1/3 cup baby carrots, cut into thin rings (about 8–10 small carrots); 1/2 small purple onion, quartered and sliced; 2 tablespoons pine nuts; 4 teaspoons distilled vinegar; 1 and 1/2 teaspoons mustard; 2 tablespoons brown sugar; 1 tablespoon oil; 1 and 1/2 tablespoons hot water; 1/8 teaspoon salt

www.kosher.com

I was delighted with the results when I created this salad! The concept of a delicious salad that would last three days over Yom Tov combined

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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.

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Ingredients

2 cups sugar snap peas, halved
2 cups portabella mushrooms, cut into small chunks (you can use bell mushrooms, if you prefer)
3 tablespoons Gefen Sweetened Dried Cranberries
1/3 cup baby carrots, cut into thin rings (about 8–10 small carrots)
1/2 small purple onion, quartered and sliced
2 tablespoons pine nuts
4 teaspoons distilled vinegar
1 and 1/2 teaspoons mustard
2 tablespoons brown sugar
1 tablespoon oil
1 and 1/2 tablespoons hot water
1/8 teaspoon salt