Snow Pea And Red Pepper Buffet Salad
|Snow peas||3⁄4 Pound|
|Sesame seeds||2 Tablespoon|
|Mushrooms||1⁄2 Pound, sliced|
|Sweet red pepper||1 Small, cut into thin strips|
|For walnut orange dressing|
|Garlic||1 Clove (5 gm), minced|
|Orange juice||1⁄2 Cup (8 tbs)|
|Cider/White wine vinegar||3 Tablespoon|
|Granulated sugar||1 Teaspoon|
|Vegetable oil/Walnut oil||2 Tablespoon|
|Freshly ground pepper||To Taste|
Top and string peas; blanch in boiling water for 2 minutes or until bright green and slightly pliable.
Drain and rinse under cold water; dry thoroughly and set aside.
In ungreased skillet over medium heat, cook sesame seeds, shaking pan often, for 2 minutes or until lightly browned.
Dressing: In food processor or bowl, combine garlic, orange juice, vinegar, sugar and salt.
With machine running or while mixing, gradually add oil.
In salad bowl, combine snow peas, mushrooms and red pepper.