Carrot, Snow Pea, and Red Pepper Julienne in Honey Vinaigrette
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Description
This recipe was created to accompany Chicken with Mustard Seed Crust and Couscous. Can be prepared in 45 minutes or less.
Ingredients
3 medium carrots, cut into julienne strips
1/4 pound snow peas, trimmed and cut into julienne strips
3 tablespoons seasoned rice vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 small red bell pepper, cut into julienne strips
Directions
In a large saucepan of boiling salted water blanch carrots 1 minute. Add snow peas and cook mixture 10 seconds more. In a colander drain carrots and snow peas and rinse under cold water. Drain carrots and snow peas well.
In a bowl stir together vinegar, mustard, and honey and add carrots, snow peas, and bell pepper, tossing to coat. Season salad with salt and pepper. Serves 2.
