Ingredients

1-1/2 C. thinly sliced carrots
1-1/2 C. sugar snap peas, ends removed
1 tsp. light soy sauce
1 clove garlic, minced
1/2 tsp. sesame oil
1 Tbsp. orange juice
red leaf lettuce leaves
lemon slices

Cooking Instructions

Blanch carrots for 3 minutes in boiling water. After 1 minute, add sugar snap peas. Drain; plunge vegetables into cold water, and drain again. Whisk together soy sauce, garlic, oil, and juice. Toss with carrots and sugar snap peas. Place lettuce leaves on individual plates. Mound vegetables on top. Garnish with lemon, and serve.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)