Tuesday, June 29, 2010

Snap Pea Salad

2 cups torn romaine lettuce

1 1/2 cups thnly sliced bok choy leaves and stems

1 1/2 cups sugar snap peas, stringed

1/2 cup thinly sliced red onion

1/2 cup feta or blue cheese, crumbled (or our goat cheese!)

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

No comments:

Post a Comment