8 lg. carrots
6 med. sized sweet potatoes, you may substitute green
1 lb. fresh green beans or Chinese pea pods
1 (20 oz.) bag frozen green peas, thawed and drained
Vinaigrette dressing

With vegetable peeler, peel outer skins from carrots. Then peel thin slices down length of carrots to make "ribbons". Cut off stems of green beans.

Blanch carrot ribbons in large pot of rapidly boiling water for 15 seconds. Remove from pot with slotted spoon; immediately plunge into ice cold water to stop cooking. Remove carrots to paper toweling to drain. Blanch beans in same boiling water for 2 minutes. Drain and cool as with carrots.

Halve, core and seed peppers. Cut lengthwise into thin strips. Place pepper strips, carrots, green beans, and peas into large serving bowl. Add vinaigrette dressing. Toss gently to mix.

VINAIGRETTE DRESSING:

1/2 c. olive oil
2 tbsp. walnut oil
1/4 c. balsamic vinegar
1 tsp. salt
1/2 tsp. pepper

Combine in screw top jar. Cover. Shake just before using. Makes 1 cup.