Ingredients:
- 2 C Sugar Snap Peas – halved
- 2 C Portabella Mushrooms cut into small chunks
- 3 T Cranberries
- 1/3 C Baby Carrots – thin rings
- 1/2 small purple onion quartered and thinly sliced
- 2 T Pine Nuts
Click for the Marinade
Marinade:
-
- 4 T White Vinegar
- 1 & 1/2 tsp mustard
- 2 T Oil
- 2 T Brown Sugar
- 1 & 1/2 T Hot Water
- 1/8 tsp Salt
Directions:
Mix it all together.
Refrigerate:
Time: at least 2 hours
Comments:
From an annual newsletter for the state of Montana called the Jewish Voice. I traded out the carrots and pine nuts for pecans. And instead of brown sugar, I used agave with less water than called for. So Yummy!