Ingrédients
Dressing:
- 30 ml (2 tablespoons) olive oil
- 30 ml (2 tbsp.) lemon juice
- 15 ml (1 tbsp.) Dijon mustard
Salad:
- 2 garlic cloves, chopped
- 10 ml (2 teaspoons) fresh parsley, chopped
- Salt and pepper to taste
- 2 carrots, peeled and thinly sliced
- 225 g (½ lb) snow peas
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, cut into thin slices
- 1 orange bell pepper, cut into thin slices
- 1 liter (4 cups) romaine lettuce, rinsed, drained and torn into pieces
- 30ml (2 tablespoons) almonds, chopped
Préparation
- In a bowl, whisk together all dressing ingredients.
- Place carrots and snow peas in a pot of boiling water. Cook for 1 – 2 minutes. Drain well and set aside.
- In a separate bowl, combine peppers, carrots and snow peas. Pour dressing over vegetables and toss. Serve on lettuce leaves. Garnish with almonds.