Sugar Snap Pea And Carrot Salad

Course : Salads
Serves: 6
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1 1/2 cups thinly sliced carrots
1 1/2 cups sugar snap peas -- ends removed
1 tablespoon lite soy sauce
1 clove garlic -- minced
1/2 teaspoon sesame oil
1 tablespoon orange juice
1 bunch red leaf lettuce leaves
1 medium lemon slices

Preparation / Directions:

Blanch the carrots for 3 minutes in boiling water. After 1 minute, add the sugar snap peas. Drain, plunge the vegetables into cold water, and drain again. Whisk together the soy sauce, garlic, oil, and juice. Toss with the carrots and sugar snap peas. Place the lettuce leaves on individual plates. Mound the vegetables on top, garnish with lemon, and serve.

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