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Copyright Culinary School of the Rockies 2007 Reprinted with permission.

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Snap Pea, Radish and Cucumber Salad
Prep Time : 10 minutes
Cook Time : 5 minutes
Serves 6
Ingredients
1/2 lb Sugar Snap Peas trimmed
1 English cucumber halved lengthwise and seeded
1 bunch radishes
1/4 cup sesame seeds toasted
1 tbsp seasoned rice vinegar
1 tsp cider vinegar
salt (to taste)
pepper (to taste)
Directions
Cook peas in a saucepan of boiling salted water about 30 seconds (they will turn a brighter shade of green). Drain in a colander and rinse under cold water to stop cooking.

Cut halved cucumber and radishes crosswise into ΒΌ inch thick slices.

Toss peas, cucumber, radishes, and sesame seeds with vinegars and season with salt and pepper.

Serve and enjoy.


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