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