3/4 lb. snow peas
2 tbsp. sesame seeds
1/2 lb. mushrooms, sliced
1 sm. sweet red pepper, cut in thin strips

WALNUT ORANGE DRESSING:

1 lg. clove of garlic, minced
1/2 c. orange juice
3 tbsp. cider or white wine vinegar
1 tsp. sugar
1/4 tsp. salt
2 tbsp. vegetable or walnut oil
Freshly ground pepper

Top and string peas; blanch in boiling water for 2 minutes or until bright green and slightly pliable. Drain and rinse under cold water; dry thoroughly and set aside. (I cut large peas in half.)

In ungreased skillet over medium heat, cook sesame seeds, shaking pan often, for 2 minutes or until lightly browned. Set aside.

DRESSING: In food processor or bowl, combine garlic, orange juice, vinegar, sugar and salt. With machine running or while mixing, gradually add oil.

In salad bowl, combine snow peas, mushrooms and red pepper. Just before serving, add dressing and sesame seeds; toss to mix. Serves 8.