English Pea, Corn, and Bok Choy Salad
English peas – bring about 4 cups water to boil, turn off, add 12 oz bag frozen English peas, cover let stand about 10 minutes, drain.
Corn – steam one ear and cut off cob
Baby Bok Choy – about 4 sliced
Carrot – peeled – use about ¼ medium carrot – use the peeler and curl thin slices of carrot
Green Onion – 1 sliced thin
Mix all veggies together and add the Grey Poupon Harvest Coarse Ground Mustard Agave salad dressing, stir well, season with Old Bay seasoning to your taste.
Mustard Salad Dressing
1 tbsp – Grey Poupon Harvest Coarse Ground Mustard
1 tbsp – Agave in the Raw
1 tbsp – Brown Rice Vinegar
2 tbsp – Cold Mountain Mellow White Miso