Carrot, Snow Pea and Red Pepper Julienne in Honey Vinaigrette

Can be prepared in 45 minutes or less.

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

In a large saucepan of boiling salted water blanch carrots 1 minute. Add snow peas and cookmixture 10 seconds more. In a colander drain carrots and snow peas and rinse under coldwater. Drain carrots and snow peas well.

In a bowl stir together vinegar, mustard, and honey and add carrots, snow peas, and bellpepper, tossing to coat. Season salad with salt and pepper.

Serves 2.

Each serving about 104 calories and 1 gram fat (9% of calories from fat)

Serve with Chicken with Mustard Seed Crust and Couscous

Source: Gourmet May 1996