RED PEPPER, CARROT AND SNAP PEA SALAD

This salad is oh so crunchy. You can vary the vegetable but keep it fresh and use organic vegetables, if possible. Use any leftover salad to make the Roasted Turkey Breast Wrap. Let the vegetables marinate in the dressing overnight and Wrap It Up (see recipe) in the morning. Wheat and Dairy Free Serves 2 – 4
Ingredients: 

1 red bell pepper, thinly sliced
2 medium carrots cut into matchsticks
8 oz. (225 grams) snap peas, cut into ½ inch pieces
4 green onions, thinly sliced
½ bunch cilantro, finely chopped
½ bunch Italian parsley, finely chopped

DRESSING
¼ cup (60 ml) freshly squeezed lime juice
1 Tbsp. brown rice vinegar
1 Tbsp. honey
¼ cup (60 ml) grape seed oil
½ tsp. mild chili powder
Salt and freshly ground black pepper to taste

Instructions: 

In a medium bowl
WHISK together the lime juice, vinegar, chili powder, honey and oil
SEASON with salt and pepper
POUR over vegetables and
TOSS to coat well
FOLD in the cilantro and parsley