Cherry Picnic Salad
1 C. sugar snap peas
2 C. fresh sweet cherries or strawberries
1 medium cucumber, halved, seeded and sliced 1/2 inch thick
1 C. red radishes, cut into wedge-shaped pieces
3 T. white wine vinegar
2 T. Balsamic vinegar
1/2 t. sesame oil
1/2 t. each, toasted sesame seeds and grated fresh ginger root
1/8 t. 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.