Last weekend in Colorado we had the most gorgeous weather. It was about 80 degrees (which here feels really hot due to what I call the "laser-beam" sun) all weekend. We gardened, grilled and ate dinner al fresco for the first time all year. I was one happy camper.

In the summer spirit, I made Asian marinated grilled chicken and this fresh, crisp sugar snap pea salad on the side. This salad is ridiculously easy to make, fast, nutritious and delicious. It was the perfect summer salad to enjoy before the snow came back - ick. (My sister-in-law calls the spring weather in Colorado bi-polar and that is a very good word for it.)

I omitted the mushrooms since I am not a huge fan of mushrooms. You could easily add other veggies or skip some of those listed in the recipe.

SUGAR SNAP PEA SALAD WITH SWEET GINGER-SOY DRESSING RECIPE
(Cooking Light)

Dressing:
2 tsp. dark sesame oil
1 tbl. minced peeled fresh ginger
1 tbl. minced fresh garlic
1/4 tsp. crushed red pepper
1 tbl. oyster sauce
1 tbl. low-sodium soy sauce
1 tbl. sugar
1/8 tsp. salt


Salad:
1 lb. sugar snap peas, trimmed
1/2 c. julienne-cut carrot
1/2 c. drained, canned sliced water chestnuts
1/2 c. sliced mushrooms
1/2 c. julienne-cut red bell pepper
2 tsp. sesame seeds, toasted

To prepare dressing, heat oil in a small saucepan over medium heat. Add ginger; sauté 2 minutes. Add garlic and crushed red pepper; cook 1 minute. Stir in oyster sauce, soy sauce, sugar, and salt; bring to a simmer. Remove from heat; cool.

To prepare salad, cook peas in boiling water 30 seconds. Drain and rinse with cold water. Combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad; toss well. Sprinkle with sesame seeds.