Tossed Salad With Snap Peas, Radishes And Sweet Red Pepper Relish Dressing Recipe
Ingredients
| Romaine - 2 hearts, chopped | ||
| Mixed baby greens - 2 cups (from 5-6 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 | |
| Red wine vinegar | 3 Tablespoon (DRESSING) | |
| Sugar | 1 (DRESSING) | |
| Pepper red | 1/2 Cup (16 tbs) (DRESSING) | |
| Extra-virgin oil - 1/3 cup | ||
| Salt | 1 To taste (DRESSING) | |
| Pepper | 1 To taste (DRESSING) | |
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.
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.
Chef
