Ingredients
- 2 pounds carrots
- 2 pounds snow peas
- 1 pound roasted peppers
- 1 cup maple vinaigrette, recipe follows
- 1/2 pound sunflower seeds
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
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
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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By livingston2001_...
Folsom, CA
on June 21, 2006
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The recipe was easy and tasted great. This colorful dish would look great in a buffet line-up! The dish can be served warm, or cold. You get alot of extra vinaigrette...which makes great salads with apples, dried cherries/cranberries, candied pecans, crumbled gorganzola and mixed baby greens!
Read all 1 reviews