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Tossed Salad With Snap Peas, Radishes And Sweet Red Pepper Relish Dressing

fast.cook's picture
Ingredients
  Romaine hearts 2 , chopped
  Mixed baby greens 2 Cup (32 tbs) (From A 6 Ounces Stacks)
  Red radishes 4 , sliced
  Sugar snap peas 1 Cup (16 tbs), chopped
  Carrot 1⁄2 , shredded (Or 1, Thinly Sliced, Chopped Or Curled With Vegetables Peeler)
  Scallions 4 , sliced on an angle
  Red wine vinegar 3 Tablespoon
  Sugar 1
  Red pepper relish 1⁄2 Cup (8 tbs) (From Condiment Section)
  Extra virgin oil 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Pepper To Taste, freshly ground
Directions

GETTING READY
1) Cut all the vegetables, as desired

MAKING
2) In a salad bowl, mix romaine, radishes, babay greens, sugar snap peas, scallions and carrots.
3) In a small bowl pepare dressing by combining relish with vinegar and sugar.
4) Add dressing to salad and toss well.
5) Season salad with salt and pepper.

SERVING
6) Serve the salad as an appetizer or with main dishes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Servings: 
4

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