This recipe was created to accompany Chicken with Mustard Seed Crust and Couscous. Can be prepared in 45 minutes or less.

　　

Ingredients

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

　　

Step 1

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

　　

Step 2

In a bowl stir together vinegar, mustard, and honey and add carrots, snow peas, and bell pepper, tossing to coat. Season salad with salt and pepper. Serves 2.

　　

Nutrition Per Serving

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

　　#### Nutritional analysis provided by Gourmet