2 cups torn romaine lettuce
1 1/2 cups bok choy leaves and stems, thinly sliced
1 1/2 cups sugar snap peas, stringed and blanched
1/2 red onion, thinly sliced
1/2 cup crumbled feta or blue cheese
1/3 cup olive oil
3 tablespoons white-wine vinegar
1 tablespoon lemon juice
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt


1. In a large salad bowl, toss together lettuce, bok choy, sugar snap peas, red onion, and cheese.
2. In a jar with lid, combine oil, vinegar, lemon juice, hot pepper sauce and salt; cover and shake well. Pour over salad; toss and serve.

Recipe Courtesy of Freida's, The Specialty Produce People.

To blanch sugar snaps, add to boiling salted water and cook for only a minute or two. Remove when still crisp and cool in an ice-water bath.

Red Onion and Sugar Snap Pea Salad
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