3-Color Salad with Maple Vinaigrette Recipe

Name: 3-Color Salad with Maple Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Peel carrots and cut into sticks 4 inches by 1/2-inch.
2
Cook snow peas and carrots for 1 minute in the steamer and cool in cold water.
3
Cut the roasted peppers into slivers.
4
Mix together vegetables with Maple Vinaigrette and sunflower seeds.
5
Mix together mustard, maple syrup, vinegar, and salt, process in blender.
6
To emulsify, add oil in a fine stream while continuing to process in the blender.
7
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
8
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

2619

kcal

Calories

136

Fat

300

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds carrots, 2 pounds snow peas, 1 pound roasted peppers, 1 cup maple vinaigrette, recipe follows, and more.

Yes, 3-Color Salad with Maple Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

3-Color Salad with Maple Vinaigrette

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