Active Time
N/A
Total Time
15 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a small bowl, whisk the mustard with the white wine vinegar and olive oil. Season with salt and pepper.

Step 2    

Arrange the vegetables on plates. Season with salt and pepper; drizzle with the vinaigrette and serve.

Chef's Notes

The salad is an excellent accompaniment for Pan-Seared Chicken Breasts with Jamaican Curry.

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