recipe by Lori Ross
1 bunch leaf lettuce, trimmed, washed and spun dry, torn into pieces if very large
1 bunch watercress, tough stems removed, washed and spun dry
1 seedless cucumber thinly sliced
10 ounces fresh sugar snap peas raw or blanched and refreshed* and cut in half
2 tbsps minced scallions
2 tbsps chopped fresh cilantro
1 tbsp chopped fresh mint leaves
2 tbsps wine vinegar (or 2 tsp. soy or Asian fish sauce)
1 tbsp lime juice
1 1/4 tsps minced ginger
1/2 tsp minced garlic
1 tsp sugar (or artificial sweetner equivalent)
In a small bowl, to make the dressing, whisk together the scallions, 1 tbsp of the cilantro, the mint, rice wine vinegar, lime juice, ginger, garlic, sugar, and salt, and whisk to combine and dissolve the sugar. In a large bowl, combine the lettuce, watercress, raw or cooked snow peas.
Toss with the dressing. Divide the tossed salad among 4 plates. Drizzle lightly with the remaining dressing. Sprinkle with the remaining 1 tbsp chopped cilantro, and garnish with the nuts (optional), cilantro sprigs and chives and serve.
If no allergies, cubed pepper, feel free to add diced or sliced peppers. If you want a spicier dressing, add 1 tsp. grated fresh ginger and a minced hot red pepper or ¼ tsp. hot sauce to dressing.
*cook for 1 minute in microwave on high then immerse in ice bath to refresh, then dry