Sugar Snap Pea Salad with Sweet Ginger Soy Dressing

Ingredients

Salad:
1/2 lb sugar snap peas, trimmed
1/2 cup julienne cut carrots
1/2 cup sliced mushrooms
1/2 cup julienne cut red pepper
2 tsp toasted sesame seeds

Dressing:
2 tsp dark sesame oil
1 tbsp peeled fresh ginger, minced
1 tbsp fresh garlic, minced (about 4 cloves)
1/4 tsp crushed red pepper
1 tbsp oyster sauce
1 tbsp low sodium soy sauce
1 tbsp sugar
1/8 tsp salt

Steps
To prepare the dressing, heat oil in a small saucepan over medium heat. Add ginger; sauté 2 minutes. Add garlic and crushed red pepper; cook 1 minute. Stir in oyster sauce, soy sauce, sugar, and salt; bring to a simmer. Remove from heat.

To prepare the salad, cook peas in boiling water 30 seconds. Drain and rinse with cold water. Combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad; toss well. Sprinkle with sesame seeds. Enjoy.

Adapted from the Best of Cooking Light
For The Love of Cooking

Mixed Green Salad With Pecans

Ingredients
4 ounces pecans, whole
1 Tbsp melted butter
1 Tbsp sugar
2 Tbsp honey mustard
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup balsamic vinegar
3/4 cup olive oil
Salt and pepper to taste
1 lb mixed salad greens, including fresh baby spinach
4 ounces goat cheese
1/4 cup dried cranberries
1 red bell pepper, cored, seeded, and cut into 1-2 inch thin slices

Steps
1. Preheat oven to 300°F. Place pecans in a bowl, pour melted butter over them, sprinkle with sugar, and gently toss until the pecans are all well coated with a dusting of sugar. Place them in a single layer on a parchment paper or Silpat lined cookie sheet. Bake for 20 minutes. Let cool to touch.

2. Whisk together the honey mustard, garlic, red pepper flakes, and balsamic vinegar in a medium sized bowl. Slowly drizzle the oil into the mixture, whisking constantly until completely incorporated. Season to taste with salt and pepper.

3. Place lettuces and baby spinach in a large bowl. Add the goat cheese, dried cranberries, red bell pepper, and pecans. Toss with 1/4 cup of the dressing.
Serve immediately. Serves 8. Chill remaining dressing.

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