Another recipe whose original source is lost in the mists of time
Ingredients:
2 cups shelled fresh peas (I’m seeing snow peas at the farmers market so slivering those into this salad) 1 pound large carrots 1 cup thinly sliced green onions 1/2 cup honey 1/4 cup white wine vinegar 1/2 teaspoon salt 1/4 teaspoon ground black pepper
Preparation:
In a saucepan, cook peas in a small amount of boiling water for 2 to 3 minutes or just until crisp-tender. Drain and rinse with cold running water until cool. Peel carrots. Using a vegetable peeler, peel carrots lengthwise into very thin strips.
In a large mixing bowl combine peas, carrots, and green onions. In a small mixing bowl combine honey, vinegar, salt, and black pepper. Pour dressing over vegetables and toss gently. Cover and chill 2 to 4 hours. Serve with a slotted spoon.