This salad tastes and looks best when dressed just before serving, so bag the cooked vegetables without dressing.
- 2 cups peeled baby carrots
- 2 cups cauliflower florets
- 2 cups sugar snap peas
- 1/2 cup freshly squeezed orange juice
- 1 tsp. orange zest
- 1 1/2 Tbs. fresh lemon juice
- 1 tsp. lemon zest
- 2 tsp. grated fresh ginger, or more to taste
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 3 Tbs. canola oil
Place carrots in 2 quarts boiling, salted water, and cook until tender, about 6 minutes. Drain, and plunge into ice water. Repeat with cauliflower florets, cooking for about 4 minutes, or until tender. Repeat with sugar snap peas, cooking for 30 seconds. Drain well, place in tightly sealed plastic bag and refrigerate.
Combine remaining ingredients in plastic container, and refrigerate.
To serve, shake dressing well, and add to bag of vegetables. Shake contents to mix, and place in serving bowl.
In this salad, the sweetness of the carrots, peas and orange juice are pointed up by the lemon juice and grated ginger. You can go with either a Sauvignon Blanc-which will heighten the fruit’s sweetness by meeting the acidity head on-or a Riesling-which will heighten the fruit’s acidity. Take your pick!
- Calories: 80
- Carbohydrate Content: 7 g
- Fat Content: 5 g
- Fiber Content: 2 g
- Protein Content: 1 g
- Sodium Content: 310 mg
- Sugar Content: 5 g