Using the big oven turns our apartment into more of a furnace than it already it. It's a pretty good compromise because it uses less energy to heat it up, and it doesn't affect the temperature in the kitchen as much as the oven does.
This recipe challenge takes it one step further, and doesn't require any cooking at all! Just a few chops here, a few grates there, and a whisking at the end to make the dressing. Simple as that!
Purple Bell Pepper
Honey Dijon Mustard
Wash all veggies and spinachChop up the veggies into desired sizes
(I use a cheese grater for the carrot slices)
Remove red currants from stems and sprinkle over the salad
To make the dressing:
Combine 2 tbsp Honey Dijon with 2 tbsp Olive oil, and 2 tsp Balsamic Vinegar