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Carrot Ribbon Salad
- Makes: 12 servings
- Yield: 12 side-dish servings
shelled fresh peas
thinly sliced green onions
white wine vinegar
ground black pepper
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.
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.