Cherry Picnic Salad
1 cup sugar snap peas
2 cups fresh sweet cherries or strawberries
1 medium cucumber, halved, seeded and sliced 1/2 inch thick
1 cup red radishes, cut into wedge-shaped pieces
3 tablespoons white wine vinegar
2 tablespoons Balsamic vinegar
1/2 teaspoon sesame oil
1/2 teaspoon each, toasted sesame seeds and grated fresh ginger root
1/8 teaspoon ground pepper
Blanch peas in boiling salted water 1 minute; plunge into iced water to cool.
Drain. Mix cherries, cucumber, radishes and peas. Combine remaining ingredients
and mix well. Pour over cherry mixture and toss to coat. Marinate at least one
hour in refrigeration.
Makes four to six servings.