8 snow peas, trimmed and strings removed
1/2 head cauliflower, separated into flowerets
12 canned water chestnuts, rinsed and drained and thinly sliced
1/4 c. diced red pepper
3 tbsp. vegetable oil
3/4 tsp. Oriental (dark) sesame oil
1 tbsp. white wine vinegar
1 tsp. sugar
1/2 tsp. salt or to taste
1 tsp. toasted sesame seeds

Cook the snow peas in salted boiling water about 1 minute or until almost tender, drain and set aside. Cook the cauliflower in boiling salted water about 5 minutes or until tender but firm. Drain.

Combine snow peas, cauliflower, water chestnuts, and red pepper in salad bowl.

Mix the oils, vinegar, sugar and salt until well blended. Pour over vegetables, add sesame seed, toss gently but thoroughly. Chill until served. Makes 4 servings.