Salad with Vinaigrette

2 lb bag of miniature sweet peppers
2 lbs of radishes, ends sliced off
1 lb carrots, peeled
1 bunch cilantro, chopped
toss with Emily G's Vinaigrette 

Using a mandolin, slice the carrots and radishes very thin. Slice the peppers into thin rings. Then place in large bowl and add the cilantro. 

EMILY G'S VINAIGRETTE:
1/2 jar Roasted Red Pepper Jam 
Juice of 3 lemons 
¼ c extra virgin olive oil 
1 T water 
2 t salt 
1/2 t black pepper 
1 t cumin 
1 t coriander 
  

In a small bowl add vinaigrette ingredients and whisk. Toss salad with vinaigrette. Cover and refrigerate. 

Serves 15.