2 quarts water
1 each small green, red, and yellow peppers-cored and sliced thin
1/4 lb fresh snow peas-trimmed
1/2 cup halved cherry tomatoes
3 tbsp balsamic vinegar
1 tbsp minced shallot
1 tbsp olive oil
2 tsp fresh lemon juice
2 tsp dijon mustard
Fresh ground pepper and salt to taste
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 for 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.
preparation time: 12 minutes.