3-Color Salad with Maple Vinaigrette

Total Time:
15 min
Prep:
15 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 2 pounds carrots
  • 2 pounds snow peas
  • 1 pound roasted peppers
  • 1 cup maple vinaigrette, recipe follows
  • 1/2 pound sunflower seeds
  • Maple Vinaigrette:
  • 9 ounces old-fashioned mustard
  • 38 1/2 ounces maple syrup
  • 19 ounces cider vinegar
  • 1 1/2 ounces sea salt
  • 29 ounces sunflower seed oil
Directions
  • Peel carrots and cut into sticks 4 inches by 1/2-inch. Cook snow peas and carrots for 1 minute in the steamer and cool in cold water. Cut the roasted peppers into slivers. Mix together vegetables with Maple Vinaigrette and sunflower seeds.

  • Mix together mustard, maple syrup, vinegar, and salt, process in blender. To emulsify, add oil in a fine stream while continuing to process in the blender.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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