Shelly's Recipe

PICNIC SALAD

Category: Salad

1 cup sugar snap peas
2 cups pitted sweet cherries
1 medium cucumber, halved, seeded and sliced 1/2-inch thick
1 cup red radishes, cut into wedge-shaped pieces
3 tbsp white wine vinegar
2 tbsp Balsamic vinegar
1/2 tsp sesame oil
3/4 tsp salt
1/2 tsp each toasted sesame seeds and grated fresh ginger root
1/8 tsp ground pepper

Blanch peas in boiling salted water 1 minute; plunge into iced water to cool. Drain. Mix cherries, cucumber, radishes and peas. Combine remaining ingredients and mix well. Pour over cherry mixture and toss to coat. Marinate in the refrigerator at least one hour. Serves 4-6