snap pea and cauliflower salad
This recipe came from a friend at church. it has crisp cooked veggies and a vinaigrette dressing.
prep time
20 Min
cook time
method
---
yield
6-8 serving(s)
Ingredients
- DRESSING:
- 1/4 cup olive oil
- 1/2 teaspoon italian seasoning
- 1 teaspoon granulated sugar
- 2 tablespoons white balsamic vinegar
- SALAD:
- 1 package fresh sugar snap peas (8 ounces)
- 2 cups cauliflower cut into bite-size sections
- 2 - carrots, peeled, ends trimmed, and cut into match stick size pieces
- 1/2 cup pitted kalamata olives cut in half lengthwise
- 8 - very thin slices of whole red onion
- 2 tablespoons fresh parsley minced
- - salt and pepper to taste
How To Make snap pea and cauliflower salad
-
Step 1DRESSING: Pour all of the dressing ingredients into a jar, shake well, and set aside.
-
Step 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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