Garden Salad Garden Salad

Author: Canadian Living

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.

  • Portion size 6 servings


  • 1 1/2 cup broccoli floret
  • 1 1/2 cup cauliflower floret
  • 1 cup quartered patty pan squash or coarsely chopped zucchini
  • 1/2 cup snow pea
  • 1 cup cherry tomato halved
  • 2/3 cups thinly sliced red onions
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic minced


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.

Nutritional facts <b>Per serving:</b> about

  • Protein 2 g
  • Calories 110.0
  • Total fat 10 g
  • Total carbohydrate 6 g
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Garden Salad