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Cherry Picnic Salad


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Member since 2007

Serves 4 | Prep Time 5 | Cook Time 1

Ingredients

1 cup sugar snap peas
2 cups pitted Northwest fresh sweet cherries
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 oil
1/2 teaspoon sesame seeds
3/4 teaspoon salt
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, refrigerated, at least one hour.


Pairs Well With


Notes

Fresh cherries add color and sweetness to this fresh vegetable salad.

A dash of local for every season
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