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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- Level: Intermediate
- Total: 15 min
- Prep: 15 min
- Yield: 6 servings
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.
