3 cups fresh snow peas
2 cups cauliflowerets
1 (8 ounce) can sliced water chestnuts, drained
1 tablespoon chopped sweet red pepper
1/3 cup vegetable oil
2 tablespoons white wine vinegar or cider vinegar
2 tablespoons sesame seeds, toasted
2 cloves garlic cloves, minced
1 tablespoon sugar
1 tablespoon lemon juice
3/4 teaspoon salt
1/8 teaspoon lemon-pepper seasoning
Cook peas in boiling salted water until crisp-tender, about 1-1/2 minutes. Drain and rinse in cold water. Cook cauliflower in boiling salted water until crisp-tender, about 3 minutes. Drain and rinse in cold water. In a bowl, combine peas, cauliflower, water chestnuts and red pepper. Cover and refrigerate for at least 1 hour.
In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Cover and refrigerate for at least 1 hour. Just before serving, shake dressing and pour half over the pea mixture; toss to coat. Refrigerate remaining dressing.