1/2 lb fresh snow peas, strings removed
2 tbsp sesame seeds
1/2 lb mushrooms, cleaned and stems removed
1 large red pepper
1 garlic clove, peeled
1/3 cup vegetable oil
2 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp sugar (originally 1 tbsp)
1/2 tsp salt
Blanch snow peas for one minute in 2 quarts boiling, salted water. Drain and refresh under cold water. Drain and dry well. Cut each in half on a slight diagonal; place in a salad bowl.
Lightly brown the sesame seeds in a small skillet, shaking the pan constantly (about 1 minute). Set aside.
Slice mushrooms into medium-sized slices. Cut the red pepper into small slices about 1/8-inch wide and 2 1/2 inches long. Add vegetables to the salad bowl.
Mince the garlic. Add the oil, vinegar, lemon juice, sugar and salt, and mix well. Strain out the garlic if desired.
Pour the dressing over the vegetables. Add the sesame seeds; toss and serve.
Serves 4 to 6.
1989 Very good, would be pretty for Christmas.