Tuesday, June 22, 2010

Snap Pea Salad

2 cups torn romaine lettuce
1 1/2 cups thinly sliced bok choy leaves and stems
1 1/2 cup sugar snap peas, stringed and if desired, blanched
1/2 cup thinly sliced red onion
1/2 cup feta or blue cheese, crumbled
1/3 cup olive oil
3 tbsp white wine vinegar
1 tbsp lemon juice
1/4 tsp hot pepper sauce
1/4 tsp salt

1. place lettuce, bok choy, peas, onion, and cheese in a large bowl. Toss to mix
2. place oil, vinegar, juice, pepper sauce, and salt in a jar with tight-fitting lid. Shake well.
3. Pour dressing over salad. Toss and serve immediately.

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