CHERRY VEGETABLE SALAD
Makes 6 servings.
• 2 cups fine julienne carrots • 1-1/2 cups pitted and halved Northwest fresh sweet cherries • 1/2 cup fine julienne celery • 1/2 cup diagonally sliced Chinese pea pods • 1/4 cup very thinly sliced and quartered sweet onion • 3 to 4 tablespoons very thinly sliced fresh mint leaves • Pacific Rim Dressing
Toss carrots, cherries, pea pods, celery, onion and mint with Pacific Rim Dressing.
PACIFIC RIM DRESSING Makes about 1/3 cup.
• 3 tablespoons rice vinegar • 2 tablespoons lime juice • 1 teaspoon sesame or vegetable oil • 1 tablespoon chopped cilantro • 1 tablespoon sugar • 3/4 teaspoon salt • 1/2 teaspoon lime peel • 1/8 teaspoon bottled hot pepper sauce
Combine and mix well.
Nutritional Analysis Per Serving: 85 Calories, 1.9 g protein, 20.8 g carbohydrate, 1.4 g fat (12% Cal. from fat), 0 mg cholesterol, 3.1 g dietary fiber, 329 mg. sodium.
Northwest Cherry Growers
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