2 lb bag of miniature sweet peppers
2 lbs of radishes, ends sliced off
1 lb carrots, peeled
1 bunch cilantro, chopped
toss with Emily G's Vinaigrette
Using a mandolin, slice the carrots and radishes very thin. Slice the peppers into thin rings. Then place in large bowl and add the cilantro.
EMILY G'S VINAIGRETTE:
1/2 jar Roasted Red Pepper Jam
Juice of 3 lemons
¼ c extra virgin olive oil
1 T water
2 t salt
1/2 t black pepper
1 t cumin
1 t coriander
![](https://static.wixstatic.com/media/5753cd_3fac9efe392549799b4b11b88fa80696~mv2.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/5753cd_3fac9efe392549799b4b11b88fa80696~mv2.jpg)
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