Fresh Cherry Picnic Salad
Fresh cherries add color and sweetness to this fresh vegetable salad.
1 cup sugar snap peas
2 cups pitted Northwest fresh sweet cherries
1 medium cucumber, halved, seeded and sliced 1/2 inch thick
1 cup red radishes, cut into wedge shaped pieces
3 tablespoons white wine vinegar
2 tablespoons Balsamic vinegar
1/2 teaspoon sesame oil
3/4 teaspoon salt
1/2 teaspoon each toasted sesame seeds and grated fresh ginger root
1/8 teaspoon 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, refrigerated, at least one hour.
Makes 4 to 6 servings
Nutritional Information Per Serving (1/4 of recipe): 119 Cal., 4 g pro., 2 g fat (17% Cal. from fat), 22 g carb., 2 mg chol., 3 g fiber, 474 g sodium.
Recipe and photograph provided courtesy Washington State Fruit Commission.