- 5 pounds fresh whole peaches
- 1 3/4 pounds fresh sugar snap peas
- 1/4 cup lime juice
- ½ cup vegetable oil
- 1 teaspoon red pepper flakes
- 1/4 cup honey
- ½ Tablespoon salt
- 12 individually wrapped 1 ounce mozzarella string cheese
- 12 graham crackers
Rinse peaches and snap peas under cool running water. Allow to air dry.
Slice peaches in half, starting at stem and slicing around pit. Twist to separate and expose pit. Remove pit.
Place peach half, flesh side down, on cutting board. Cut into ½ inch slices lengthwise.
Remove any tough stems from ends of snap peas.
Combine lime juice, oil, red pepper flakes, honey, and salt in 2 quart bowl. Mix thoroughly with whisk to create dressing.
Combine peaches and snap peas.
Gently coat peaches and snap peas with dressing, mixing with hands or spoon.
Each serving equals 1½ cups of salad. Serve with 1 ounce sting cheese and 1 ounce crackers for each serving.
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