Asian Salad


  • 1 8-ounce can sliced water chestnuts, drained
  • 8 ounces snow peas, blanched
  • 2 jarred roasted red peppers or pimientos
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons toasted sesame oil


Pureeing Roasted Red Peppers Makes A Colorful, Creamy Dressing For Convenient Water Chestnuts And Blanched Snow Peas.

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