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Parve
Easy
6 Servings
Allergens 
No Allergens specified
15 Minutes
Diets
Bright flavors and crunchy textures take this salad to the next level!
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)
Place vinegars, honey, mustard, oil and salt in a container and whisk or shake well to combine. If the dressing is very thick, add up to two tablespoons water to achieve a pourable consistency.
Preheat oven to 350 degrees Fahrenheit.
Line a sheet pan with parchment paper. Drizzle corn nuts with olive oil. Season with chili lime seasoning and toss to coat. Bake for 10 minutes, stirring once halfway through. Remove from oven and cool.
Slice snap pea in thirds on the diagonal. Slice peppers in rings and remove seeds. Add to a large bowl with pea shoots and onions.
Drizzle with dressing and top with corn nuts. Serve immediately.
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