Ingredients:
3 cups fresh snow peas
2 cups cauliflower florets
1 (8 ounce) cans sliced water chestnuts, drained
1 tablespoon chopped sweet red peppers
1/3 cup vegetable oil
2 -3 tablespoons white wine vinegar
2 tablespoons sesame seeds, toasted
2 -3 garlic cloves, minced
1 tablespoon sugar
1 tablespoon lemon juice
3/4-1 teaspoon salt
1/8-1/4 teaspoon lemon pepper seasoning
Directions:
Cook peas in boiling salted water until crisp-tender; about 1-1/2 minutes. Drain and rinse in cold water.
Cook cauliflower in boiling salted water until crisp-tender; about 3 minutes. Drain and rinse in cold water.
In a bowl, combine peas, cauliflower, water chestnuts and red pepper.
Cover and refrigerate for at least 1 hour.
In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Cover and refrigerate at least 1 hour.
Just before serving; shake dressing and pour half over the pea mixture; toss to coat. Refrigerate remaining dressing.
Servings: 8
Time preparation: 15 min.
Time total: 80 min.