Crunchy Spring Salad with Sesame Vinaigrette
4 tsp tahini
4 tsp apple cider vinegar
2 tsp honey
2 tbsp olive oil
Salt to taste
15-20 bibigo™ Chicken & Vegetable Mini Wontons
1 cup snap peas
1 cup pea shoots
3 stalks celery, leaves included
- To prep the vegetables, cut the snap peas in half, lengthwise. Separate the celery leaves from the stalks and set aside, then finely slice the celery stalks at an angle. Using a vegetable peeler, shave zucchini into thin ribbons. Finely slice the radishes. Divide cut vegetables, celery leaves, and pea shoots into two bowls. Finely chop the chives and set aside.
- Pan-fry bibigo™ Chicken & Vegetable Mini Wontons according to package directions.
- Whisk together dressing ingredients.
- Top the vegetables with heated mini wontons and chives. Serve with dressing on the side.