Thursday, August 16, 2012

Peas and Carrot salad

2 Cups fresh or frozen peas
1 lb large carrots, sliced with a vegetable peeler into ribbons
1 cup green onions, diced
1/2 cup honey
1/4 cup white wine vinegar
1/2 tsp salt
1/4 tsp black pepper

Place all vegetables into a glass dish. If using fresh peas blanch for about 2 minutes.
Mix honey through black pepper in a bowl and drizzle over salad. Place in the fridge for 2-4 hours, serving with a slotted spoon to drain off dressing.

WOW YUM! Fresh and delicious.

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