Ingredients
2 medium green peppers, julienned2 medium sweet red peppers, julienned1 medium sweet yellow pepper, julienned1 small red onion, chopped1 jalapeno pepper, seeded, finely choppedVINAIGRETTE:1/3 cup canola oil2 tablespoons tarragon vinegar1 tablespoon Dijon mustard2 teaspoons sugar2 teaspoons caraway seeds1 teaspoon salt1 teaspoon grated lime zest1/4 teaspoon pepper1/4 teaspoon Louisiana-style hot sauce
Preparation
In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables and toss to coat. Cover and refrigerate for at least 3 hours before serving.
