fresh, shucked green
red wine vinegar
extra virgin olive oil
1. Put about 4 inches of water in a large pot and bring to a boil. Blanch the peas for 1 minute and then drain the peas in a colander and run under cold water to stop the cooking process. Set aside.
2. Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together. Add the shallots and slowly whisk in the olive oil and parsley. Season with salt and pepper to taste.
(The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.)
3. Gently toss the peas and carrots in the vinaigrette and serve at room temperature or chilled.
Serving Size: 3/4 cup of salad with vinaigrette
Number of Servings: 6
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin