snap pea and cauliflower salad
(1 rating)
This recipe came from a friend at church. it has crisp cooked veggies and a vinaigrette dressing.
(1 rating)
yield
6 -8
prep time
20 Min
Ingredients For snap pea and cauliflower salad
- DRESSING:
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1/4 colive oil
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1/2 tspitalian seasoning
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1 tspgranulated sugar
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2 Tbspwhite balsamic vinegar
- SALAD:
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1 pkgfresh sugar snap peas (8 ounces)
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2 ccauliflower cut into bite-size sections
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2carrots, peeled, ends trimmed, and cut into match stick size pieces
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1/2 cpitted kalamata olives cut in half lengthwise
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8very thin slices of whole red onion
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2 Tbspfresh parsley minced
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salt and pepper to taste
How To Make snap pea and cauliflower salad
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1DRESSING: Pour all of the dressing ingredients into a jar, shake well, and set aside.
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2SALAD: Fill a medium sauce pot half way full of water. Bring the water to a boil and plunge the sugar snap peas into the water and cook for 2 minutes. Remove the peas from the water and plunge into a bowl of ice water. Once cooled, drain in a colander. Repeat this same process for the cauliflower. Place all of the salad ingredients into a medium bowl or large zip lock bag. Pour the vinaigrette over the salad and stir to combine. Refrigerate salad until ready to serve.
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