Carrot Ribbon Salad

By MarieR

Good for you side dish. Make ahead, chill at least 20 minutes.

Ingredients

• 2 cups shelled fresh peas
• 1 lb. large carrots
• 1 cup thinly sliced green onions
• 1/2 cup honey
• 1/4 cup white wine vinegar
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper

Preparation

Step 1

12 side-dish servings
Prep: 20 minutes
Chill: 2 hours

1. In a saucepan, cook peas in a small amount of boiling water for 2 to 3 minutes or just until crisp-tender. Drain and rinse with cold running water until cool. Peel carrots. Using a vegetable peeler, peel carrots lengthwise into very thin strips.

2. In a large mixing bowl combine peas, carrots, and green onions. In a small mixing bowl combine honey, vinegar, salt, and black pepper. Pour dressing over vegetables and toss gently. Cover and chill 2 to 4 hours. Serve with a slotted spoon.