Recipe courtesy of Le Commensal
3-Color Salad with Maple Vinaigrette
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2096
- Total Fat
- 159
- Saturated Fat
- 12
- Carbohydrates
- 164
- Dietary Fiber
- 14
- Sugar
- 128
- Protein
- 16
- Cholesterol
- 0
- Sodium
- 2016
- Total: 15 min
- Prep: 15 min
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.