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Garden Salad

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, C, P
MineralsNatrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 219g / 7.7oz Broccoli florets

  2. 1 1/2 cups 219g / 7.7oz Cauliflower florets

  3. 1 cup 237ml Patty pan squash - quartered

  4. Zucchini - coarsely chop

  5. 1/2 cup 118ml Snow peas

  6. 1 cup 62g / 2 1/5oz Cherry tomatoes - halved

  7. 2/3 cup 41g / 1.4oz Red onion - thinly sliced

  8. Dressing

  9. 1/4 cup 59ml Olive oil

  10. 2 tablespoons 30ml Red wine vinegar

  11. 1 tablespoon 15ml Parmesan - freshly grated

  12. 1 teaspoon 5ml Dijon mustard

  13. 1/4 teaspoon 1 1/3ml Salt

  14. 1/4 teaspoon 1 1/3ml Pepper

  15. 1 Garlic clove - minced

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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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