Servings: 4

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Red Onion & Snap Pea Salad


2 cups torn romaine lettuce
1 1/2 cups thinly sliced bok choy leaves and stems
1 1/2 cups sugar snap peas, halved crosswise, stringed and blanched if desired
1/2 red onion, thinly sliced
1/2 cup feta or blue cheese, crumbled
1/3 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon lemon juice
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt


In large bowl, toss together lettuce, bok choy, snap peas, onion, and cheese.

In shaker jar, combine oil, vinegar, lemon juice, hot pepper sauce, and salt; cover tightly and shake well.

Pour over salad; toss and serve.

Source: Frieda’s Inc.