SALAD WITH ROASTED RED PEPPER VINAIGRETTE

• 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

In a small bowl add vinaigrette ingredients and whisk. Toss salad with vinaigrette. Cover and refrigerate.

Serves 15.