1/2 pound snap peas, strings removed

1 bag (1 pound) mixed baby peppers

2 (6-ounce) containers pea shoots (sprouts)

1 small red onion, finely diced

2 tablespoons apple cider vinegar

1 tablespoon Tuscanini Balsamic Vinegar

3 tablespoons Gefen Honey

2 tablespoons Haddar Dijon Mustard

1/2 cup oil

pinch of salt

1 to 2 tablespoons water (if needed)

8 to 10 ounces large corn nuts

1 tablespoon olive oil

1/2 teaspoon chili lime seasoning (we used Simply Gourmet)