Garden Salad
Blanching vegetables (immersing vegetables in a large amount of boiling water for a very short time) brings out their colour and makes them easier to digest than if eaten raw. This colourful assortment is perfect with a summer barbecue.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 110 |
| protein | 2 g |
| fat | 10 g |
| carbohydrate | 6 g |
-
1-1/2 cups (375 mL) each broccoli and cauliflower florets
1 cup (250 mL) quartered patty pan squash or coarsely chopped zucchini
1/2 cup (125 mL) snow peas
1 cup (250 mL) cherry tomatoes halved
2/3 cup (150 mL) thinly sliced red onion
Dressing:
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) red wine vinegar
1 tbsp (15 mL) freshly grated Parmesan cheese
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) each salt and pepper
1 clove garlic, minced
Preparation:
Individually and using steamer basket, plunge broccoli, cauliflower, squash and snow peas into boiling salted water; boil for 2 minutes. Immerse under cold running water for 30 seconds or until cool. Drain well; transfer to large bowl. Add tomatoes and onion.
Dressing: Whisk together oil, vinegar, Parmesan cheese, mustard, salt, pepper and garlic; pour dressing over vegetables and toss gently to coat. Serve immediately.
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