Food & Fun Recipes

Snappy Garden Strips

Ingredients

• 1 pound fresh green beans, trimmed
• 1 pound sugar snap peas, trimmed
• 4 radishes, thinly sliced
• 2 medium red bell peppers, cut into thin 2-inch strips
• 1 medium yellow bell pepper, cut into thin 2-inch strips
• 1 small red onion, cut vertically into thin slivers
• 1 (8 ¼-ounce) can Mandarin oranges, drained
• ½ cup dry-roasted peanuts, chopped

Ingredients (Ginger-Soy Vinaigrette)

• 6 Tablespoons peanut sauce
• ⅓ cup olive oil
• ¼ cup balsamic vinegar
• 3 tablespoons soy sauce
• 3 tablespoons mustard
• 1 tablespoon sesame oil
• 1 tablespoon minced fresh ginger
• ¼ teaspoon salt
• ½ teaspoon freshly ground black pepper

Instruction

1. Cook beans and peas in boiling salted water 30 seconds to 1 minute or until crisp-tender; drain.
2. Plunge into ice water to stop the cooking process, and drain well.
3. Thoroughly whisk together the ingredients for the Ginger-Soy Vinaigrette
4. Combine all ingredients, tossing the vinaigrette to coat the vegetables.
5. Cover and chill at least 2 hours
6. Serve the strips upright in cups.