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Crunchy Spring Salad with Sesame Vinaigrette

Crunchy Spring Salad with Sesame Vinaigrette

  1. 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.
  2. Pan-fry bibigo™ Chicken & Vegetable Mini Wontons according to package directions.
  3. Whisk together dressing ingredients.
  4. Top the vegetables with heated mini wontons and chives. Serve with dressing on the side.

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