Recipe courtesy of Le Commensal

3-Color Salad with Maple Vinaigrette

  • Level: Intermediate
  • Total: 15 min
  • Prep: 15 min
  • Yield: 6 servings
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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


  1. 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:

  1. 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.

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