Oriental Garden Toss

• 6 oz Chinese peas
• 1/2 cup salad oil
• 1/3 cup vinegar
• 2 Tbsp sugar
• 1 Tbsp soy sauce
• 1/4 tsp ground ginger
• 4 cups sliced Chinese cabbage
• 4 cups torn leaf lettuce
• 1 cup fresh bean sprouts
• 2 Tbsp chopped pimiento

Cook Chinese peas in 2 cups boiling salted water for 1 minute; drain well. In screw-top jar, combine oil, vinegar, sugar, soy sauce and ginger; cover and marinate in refrigerator 1-2 hours.

At serving time, combine Chinese cabbage, leaf lettuce, bean sprouts and pimiento in large salad bowl. Add Chinese peas and marinade. Toss to coat vegetables.

Yield: 6-8 servings