Crunchy Salad Recipe


Preparation Time5 MinCooking Time5 Min
Ready In10 MinDifficulty LevelVery Easy
Health IndexHealthyServings6
VegetarianMain Ingredient
Interest Group


 Snow peas1⁄4 Pound
 Canned water chestnuts8 Ounce, drained, thinly sliced
 Celery ribs3 , sliced diagonally
 Carrots3 , sliced diagonally
For dressing
 Peanut oil/Vegetable oil1⁄2 Cup (8 tbs)
 Red wine vinegar2 Tablespoon
 Lemon juice1 Tablespoon
 Red bell peppers2 , cut into chunks
 Sliced fresh mushrooms1⁄2 Pound (Make Thick Slices)
 Toasted slivered almonds1 Ounce (For Garnish)
 Soy sauce1 Tablespoon
 Sesame seeds1 Tablespoon
 Granulated sugar1 Pinch
 Black pepper To Taste

Nutrition Facts

Serving size

Calories 264 Calories from Fat 201

% Daily Value*

Total Fat 23 g34.8%

Saturated Fat 3.5 g17.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 191.2 mg8%

Total Carbohydrates 13 g4.3%

Dietary Fiber 3.8 g15%

Sugars 4.7 g

Protein 3 g6.7%

Vitamin A 134.2% Vitamin C 115.2%

Calcium 6.5% Iron 9.4%

*Based on a 2000 Calorie diet


1) To prepare the dressing : In a small bowl, combine oil, vinegar, lemon juice, soy sauce, sesame seeds, sugar and pepper and mix well.
Keep the dressing aside.

2) In boiling water,cook the peas briefly for 10 seconds and drain off the fluid.
3) Wash thoroughly with cold running water to prevent the peas from getting further cooked and drain.
4) In a large bowl, mix together water chestnuts, celery, carrots, bell pepper, mushrooms and snow peas.
5) Toss lightly to combine.
6) Prior to 1 hour before serving, pour dressing over water chestnut mixture.
7) Cover with lid and refrigerate.

8) Garnish with almonds just before serving.