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Cook'n with Betty Crocker 
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Sugar Pea Salad |
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Serves: 6 Print this Recipe1 1/4 pounds peas sugar snap 1 cup mushrooms sliced thin 1/2 cup red bell peppers, finely chopped 1 cup bean sprouts rinsed and drained 8 ounces shrimp cooked 1/4 cup olive oil 1 tablespoon soy sauce 2 tablespoons lemon juice 1 teaspoon brown sugar 2 tablespoons sesame seeds Cut blossom end from peapods and place in bowl; add mushrooms, red bell pepper, bean sprouts, and shrimp. Combine olive oil, soy sauce, lemon juice, and brown sugar. Pour over vegetables and stir to coat. Cover and refrigerate for several hours, stirring occasionally. To serve, spoon onto lettuce leaf and sprinkle with sesame seeds. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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