Snow Peas and Pepper Salad

• 1/2 pound lightly cooked snow peas
• 1/2 pound red, yellow, green or purple pepper strips
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard

1. Beat oil with vinegar and mustard in salad bowl.
2. Stir in snow peas and peppers until they are coated with dressing.

snow peas, red, olive oil, balsamic vinegar, mustard

Taken from cooking.nytimes.com/recipes/10534 (may not work)