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Garden salad
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| Artist: |
_ |
| Categories: |
Salads, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
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Ingredients:
| 1 1/2
| cup | Broccoli florets | | 1 1/2
| cup | Cauliflower florets | | 1
| cup | Patty pan squash, quartered | | | -or zucchini, coarsely chop | | 1/2
| cup | Snow peas | | 1
| cup | Cherry tomatoes, halved | | 2/3
| cup | Red onion, thinly sliced | | | DRESSING | | 1/4
| cup | Olive oil | | 2
| tbsp | Red wine vinegar | | 1
| tbsp | Parmesan, freshly grated | | 1
| tsp | Dijon mustard | | 1/4
| tsp | Salt | | 1/4
| tsp | Pepper | | 1
| | Garlic clove, minced |
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Procedures:
| 1 | Individually and using steamer basket, plunge broccoli, cauliflower, squash and snow peas into boiling salted water; boil for 2 minutes. | | 2 | Immerse under cold running water for 30 seconds or until cool. | | 3 | Drain well; transfer to large bowl. | | 4 | Add tomatoes and onion. | | 5 | Dressing: whisk together oil, vinegar, parmesan cheese, mustard, salt, pepper and garlic; pour dressing over vegetables and toss gently to coat. | | 6 | Serve immediately. | | 7 | Per serving: about 110 calories, 2 g protein, 10 g fat, 6 g carbohydrate, |
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