Sugar Snap Pea And Carrot Salad
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)