Recipe(tried): Fresh Snow Pea and Tri-Colored Pepper Salad with Lemon-Dijon Dressing

FRESH SNOW PEA AND TRI-COLORED PEPPER SALAD
(Diabetic and Renal Diet Friendly)

FOR THE SALAD:
2 quarts water
1 each small green, red, and yellow pepper, cored and sliced thin
1/4 pound fresh snow peas
1/2 cup halved cherry or grape tomatoes

FOR THE LEMON-DIJON DRESSING:
3 Tbsp. balsamic vinegar
1 Tbsp. minced shallot
1 Tbsp. olive oil
2 tsp. fresh lemon juice
2 tsp. Dijon mustard

In a large pot, bring the water to a boil. Add the sliced peppers and blanch for 2 minutes. Add the snow peas and blanch 30 seconds more. Drain. Plunge the peppers and snow peas into ice water to stop the cooking process. Drain again.

In a large salad bowl, toss the blanched peppers and snow peas with the cherry tomatoes.

Combine the dressing ingredients in a small bowl. Add the dressing to the pepper mixture and toss well. Refrigerate until ready to serve.

Makes 6 servings, about 1 cup each