- 8 ounces sugar snap peas, trimmed, rinsed
- 1 small red bell pepper, thinly sliced
- 1 large carrot, peeled and thinly sliced (about 1 cup)
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 3 tablespoons olive oil
- 1 cup artichoke hearts, chopped
- 8-10 basil leaves, torn
- 2 tablespoons sesame seeds
- No Salt Seasoning and Pepper, to taste
In a saucepan, fill 3/4 with water; bring to a boil. Add peas, bell pepper and carrots. Boil for 3-4 minutes. Drain; submerse into a bowl with very cold water. Drain. In a large bowl, mix the soy sauce, honey, oil no salt seasoning and pepper. Add peas, peppers, carrots and artichoke hearts; gently toss. Add basil and sesame seeds. Serve immediately or chill in refrigerator before serving.
Sponsor: Intermountain Medical Center Heart Institute
