Triple Crunch Salad Recipe

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This colorful, crunchy salad is a favorite with kids. To serve as 'finger food,' leave the peapods whole and omit the dressing.
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  • 1 pound snow peas or sugar snap peas
  • 1 bunch radishes
  • 1/2 cup peanuts, preferably dry roasted
  • 1 tablespoon vinegar
  • salt
  • Wash and trim ends from the peapods. Cut diagonally into 2 or 3 pieces.
  • Wash and slice the radishes into thin rounds. 
  • Mix the peas and radishes, drizzle with vinegar and stir. Sprinkle on a little salt, add the peanuts and serve.
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