Oriental Garden Toss
|Pea pods/One 6-ounce package frozen pea pods, thawed||6 Ounce|
|Salad oil||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Grated gingerroot/1/4 teaspoon ground ginger||1 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Sliced bok choy||3 Cup (48 tbs)|
|Torn leaf lettuce||3 Cup (48 tbs)|
|Bean sprouts/1/2 of a 16-ounce can bean sprouts, drained||1 Cup (16 tbs)|
|Chopped pimiento||2 Tablespoon|
Remove tips and strings from fresh pea pods.
In covered pan cook fresh or frozen pea pods in 2 cups boiling salted water for 1 minute; drain well.
In screw-top jar combine oil, vinegar, sugar, soy sauce, gingerroot or ginger, salt, and pepper; cover and shake vigorously.
Pour mixture over pea pods; cover and marinate in refrigerator for 1 to 1 1/2 hours.
At serving time combine bok choy, leaf lettuce, bean sprouts, and pimiento in large salad bowl.
Add pea pods and marinade.
Toss to coat vegetables.
Makes 6 to 8 servings.