Snappy Pea Salad

The simplicity of this recipe allows the taste of the fresh vegetables to be the star of the show.

• ½ pound sugar snap peas, remove strings and stems; cut in half crosswise
• 1 medium cucumber, cut in half lengthwise; scoop out seeds; slice thinly crosswise
• 1 red bell pepper, diced
• 1 cup shredded carrots
• 2 green onions, thinly sliced
• ¼ cup sunflower seeds

1. In a large mixing bowl, whisk together dressing ingredients until smooth.
2. Add snap peas, cucumber, bell pepper, carrots and green onion to the bowl. Toss with dressing.
3. Transfer mixture to a serving platter or bowl to serve. Sprinkle with sunflower seeds and serve immediately.

Dressing:

• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon lime juice
• ¼ cup canola oil
• ½ teaspoon garlic powder
• ¾ teaspoon salt
• ¼ teaspoon black pepper