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Serves : 4
© Petrina Tinslay

How to Make It

Step 1    

In a bowl, combine the canola oil, salsa, chile, garlic, sherry and rice vinegars, soy sauce, lemon juice, sesame oil and 1/4 teaspoon each of salt and pepper.

Step 2    

In a medium saucepan of boiling salted water, cook the sugar snap peas until just tender, about 3 minutes. Using a slotted spoon, transfer the sugar snaps to a colander and refresh under cold water; pat dry with paper towels and transfer to a large bowl. Repeat the process with the green beans, broccoli and beets, cooking each vegetable individually until just tender.

Step 3    

Add the greens, tomatoes and feta cheese to the bowl. Pour the dressing over the salad, toss well and serve.

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