Ingredients:

• 2 cups sugar snap peas, trimmed and cut into 1-inch pieces
• 2 cups of snow peas, trimmed and cut into 1-inch pieces
• 1 cup shelled peas or edamame beans
• 1 cup pea shoots or pea sprouts, trimmed and cut into 1-inch strands
• 3 scallions, sliced
• 1 cup dried cranberries (or Craisins)

Dressing:

• ⅓ cup olive oil
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 3 tablespoons honey
• ⅓ cup chopped fresh basil
• Kosher salt to taste
• Black pepper

Directions:

Combine dressing ingredients and pour over salad 30 minutes prior to serving.

Notes from me! Pea shoots are hard to find. I found them in Aisle One but have substituted and cut them up. I also substituted 1 cube of frozen basil in the dressing when I did not have basil available.

I do love this salad!

By Nina Glick