---------- Recipe via Meal-Master (tm) v8.04
  
       Title: ROASTED PEPPER AND SNOW PEA SALAD
  Categories: Salads, Vegetables
       Yield: 4 servings
  
       2    Red bell peppers
     3/4 lb Snow peas
            Salt to taste
       1    Small red onion; peeled
       1 tb Dijon mustard
       2 tb Red-wine vinegar
     1/2 ts Ground cumin
            Pepper to taste
     1/4 c  Olive oil
     1/2 c  Finely chopped parsley
  
       Preheat broiler or prepare a charcoal grill.
   Place peppers under broiler or on grill and cook on
   all sides until skin is well charred. When cool enough
   to handle, split peppers in half, core and discard
   charred skin.  Cut peppers lengthwise into thin
   strips.  There should be about 1 cup.  Put the strips
   in a salad bowl.
       Bring enough water to a boil to cover the snow
   peas and boil 2 minutes.  Drain in a sieve.  Run cold
   water over snow peas and drain.  Add to salad bowl.
       Cut onion in half, then cut each half crosswise
   into thin slices and add them to the bowl.
       Put mustard, vinegar and cumin in a separate bowl
   and add salt and pepper.  Beat vigorously with a
   whisk, adding oil.  Stir in the parsley. Pour dressing
   over vegetables and toss. Source: Pierre Franey, The
   New York Times.
  
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