Mango-Pea Salad with Sesame Dressing

Toss this salad with the dressing at the last minute, otherwise the peas will start to turn yellow as the acid in the lime juice "cooks" them.

Mango-Pea Salad
3 cups soybean sprouts
2 cups fresh or thawed frozen peas
2 mangoes, peeled and diced
2 bunches green onions, chopped (about 1 cup)
1/2 cup chopped fresh mint
3 Tbs. black sesame seeds

Sesame Dressing
3 Tbs. lime juice
2 Tbs. toasted sesame oil
1 Tbs. vegetable oil
2 tsp. minced fresh ginger
1/2 tsp. brown sugar
1/2 tsp. salt

1. To make Mango-Pea Salad: Bring large pot of salted water to a boil. Add sprouts and peas, and cook 2 minutes, or until crisp-tender. Drain, and chill in ice water to stop cooking and keep peas bright green. Drain again.

2. Toss together sprouts, peas, mangoes, green onions, mint and sesame seeds in large bowl.

3. To make Sesame Dressing: Whisk together lime juice, sesame oil, vegetable oil, ginger, brown sugar and salt in small bowl. Pour over pea mixture, and toss to coat. Season with salt and pepper, and serve on bed of lettuce, if desired.

Vegetarian Times: Peas Recipes

Grilled Sweet Potato Salad

Grilled sweet potatoes require close attention�but the results are worth it. Slice them too thick, and they won�t cook through; slice them too thin, and they�ll char quickly. So slice carefully, and keep an eye on the grill. Serves 4.

Cilantro-Lime Vinaigrette
1 tsp. grated or minced lime zest
3 Tbs. fresh lime juice
1 Tbs. white wine vinegar
2 Tbs. chopped cilantro
2 cloves garlic, minced
Salt to taste

Sweet Potatoes
2 lb. sweet potatoes, peeled and sliced 3/8-inch thick
1 red bell pepper, diced
2 scallions, white and tender green parts, sliced
3 Tbs. orange, mango or pineapple juice
Salt and freshly ground black pepper to taste

Directions:

1. Prepare medium-low charcoal fire, or preheat gas grill (or broiler).

2. To make Cilantro-Lime Vinaigrette: Combine lime zest, juice and vinegar in large bowl. Whisk in oil until completely blended. Stir in cilantro, garlic and salt.

3. To make Sweet Potatoes: Add potato slices to vinaigrette, and let marinate a few minutes. Using slotted spoon, transfer potato slices to grill. Turn occasionally, basting with remaining vinaigrette, and cook until tender when pierced with fork, 10 to 15 minutes.

4. Return grilled potatoes to vinaigrette. Add red pepper, scallions, juice, salt and pepper; toss gently. Serve immediately.

Grilled Sweet Potato Salad [Vegetarian Times]