Ingredients
Salad:
2 cups shelled fresh green peas or frozen petite peas
1 1/2 cups cucumber, diced
1/2 cup radishes, thinly sliced
1/4 cup scallions, chopped
Dressing:
2 tablespoons rice vinegar
1 tablespoon olive oil
2 tablespoons GOLDEN BLOSSOM HONEY
1/4 teaspoon ground pepper
1/4 teaspoon salt
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Cook peas until just tender, about 4 minutes. Drain, rinse with cold water and drain again.
Combine all vegetables in a bowl.
Whisk together dressing ingredients. Pour over vegetables. Toss.
Serves: 4
Combine all vegetables in a bowl.
Whisk together dressing ingredients. Pour over vegetables. Toss.
Serves: 4
