Garden Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
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
Directions:
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.
Per Serving: about 110 calories, 2 g protein, 10 g fat, 6 g
carbohydrate,
Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird,
Canadian Living Test Kitchen, in "Veggie Pleasures"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
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.
Per Serving: about 110 calories, 2 g protein, 10 g fat, 6 g
carbohydrate,
Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird,
Canadian Living Test Kitchen, in "Veggie Pleasures"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp