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Recipe courtesy of Le Commensal

Show: The Best Of

Episode: Meatless Eats

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Total:: 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.

Maple Vinaigrette:

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Recipe courtesy of Le Commensal, Quebec City, Canada

My Private Notes

Name: 3-Color Salad with Maple Vinaigrette
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 2 pounds carrots; 2 pounds snow peas; 1 pound roasted peppers; 1 cup Maple Vinaigrette, recipe follows; 1/2 pound sunflower seeds; 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