Snap Pea and Cauliflower Salad

Kathie Carr


This recipe came from a friend at church. it has crisp cooked veggies and a vinaigrette dressing.

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20 Min



1/4 c
olive oil
1/2 tsp
italian seasoning
1 tsp
granulated sugar
2 Tbsp
white balsamic vinegar


1 pkg
fresh sugar snap peas (8 ounces)
2 c
cauliflower cut into bite-size sections
carrots, peeled, ends trimmed, and cut into match stick size pieces
1/2 c
pitted kalamata olives cut in half lengthwise
very thin slices of whole red onion
2 Tbsp
fresh parsley minced
salt and pepper to taste

Directions Step-By-Step

DRESSING: Pour all of the dressing ingredients into a jar, shake well, and set aside.
SALAD: 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.

About this Recipe

Course/Dish: Vegetables, Other Salads
Other Tag: Healthy