Thursday, November 18, 2010


~ Laura Bodine / Culinary Cravings

 9 oz. package frozen sugar snap peas
16 oz. orzo, cooked and drained
1 c. water chestnuts, drained and chopped
3 c. diced, cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced
1/2 c. vegetable oil
3 T. rice wine vinegar
2 T. soy sauce
2 t. hoisin sauce
1/2 c. slivered almonds, toasted

Cook sugar snap peas according to package directions; drain well. In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.

Notes: We always have regular, frozen peas in our freezer, so I use them instead of sugar snap peas. I just let them thaw before adding them. The flavor is really mild in this salad, so we often leave the hoisin jar on the table so people can add more to their portion.

No comments: