Garden Salad
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 110 |
| pro | 2 g |
| total fat | 10 g |
| carb | 6 g |
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.
Ingredients
- 1-1/2 cups broccoli florets
- 1-1/2 cups cauliflower florets
- 1 cup quartered patty pan squash, or coarsely chopped zucchini
- 1/2 cup snow peas
- 1 cup cherry tomatoes, halved
- 2/3 cup thinly sliced red onions
- Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp freshly grated parmesan cheese
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp 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.
- Keywords : Salad; Broccoli; Cauliflower; Boil; Squash;
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