Radish, Pea and Red Onion Salad

Radish, snow or snap peas, and red onion offer a
crisp and refreshing salad for any hot-day meal.

This colorful salad comes together quickly and can be served over meats or (in the above case) fish, or as a base salad with chicken, beef, or pork on top.  If you prefer this as a salsa or dressing, dice the vegetables rather than slice them.  I found this recipe on the internet but can't for the life of me remember where.  Possibly foodnetwork or epicurious.  I apologize in advance for not giving credit where credit is due but will look for the source.  In the meantime, enjoy.

Serves:  6                    Prep time: 15 minutes

1 small red onion, trimmed and thinly sliced
1 bunch radishes, trimmed and thinly sliced
1/2 pound snow peas, thinly sliced (you can use snap peas too)

4 teaspoons rice wine vinegar
½ teaspoon Dijon mustard

½ teaspoon sugar
2 tablespoons canola or other light vegetable oil
Salt and pepper to taste

Thinly slice 1 red onion and 1 bunch radishes. Soak in ice water, 5 minutes; drain and pat dry. Whisk 4 teaspoons rice vinegar and 1/2 teaspoon each Dijon mustard and sugar in a bowl. Whisk in 2 tablespoons vegetable oil. Add 8 ounces thinly sliced snow peas, the onion and radishes. Season and serve.

Calories per serving is approximately 65 with a good dose of vitamin C and iron.  Fiber and protein is about 2 grams per serving.

- Kim Fielding