Asian Snap Pea Salad with Sesame-Orange Dressing

Ingredients

• 6 ounce baby spinach fresh
• 1 teaspoon brown sugar 
• 2 teaspoons canola oil 
• 0.8 cup carrots thinly sliced
• 1 teaspoon chile sauce hot (such as Sriracha)
• 1.5 teaspoons sesame oil dark
• 0.5 cup diagonally cut green onions 
• 0.5 teaspoon kosher salt 
• 2 teaspoons soya sauce low-sodium
• 1 large cranberry-orange relish 
• 1.5 cups bell pepper red thinly sliced
• 1 tablespoon rice vinegar 
• 1 teaspoon sesame seed toasted
• 12 ounces sugar snap peas trimmed

Equipment

• bowl
• frying pan
• whisk

Directions

1. To prepare dressing, grate 1 teaspoon rind; squeeze 1/3 cup juice from orange over a bowl. Set rind aside.
2. Combine juice, vinegar, and next 4 ingredients (through chile sauce) in a small bowl; stir with a whisk.
3. To prepare salad, heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat.
4. Add bell pepper and carrot to pan; saut 1 minute, stirring occasionally.
5. Add reserved orange rind, sugar snap peas, and salt to pan; saut 2 minutes, stirring occasionally.
6. Transfer pea mixture to a large bowl; cool 5 minutes. Stir in green onions and spinach.
7. Pour dressing over salad; toss gently to coat.
8. Sprinkle with sesame seeds.
9. Serve immediately.