Melissa's Corporate Chefs
Fresh Vegetable Salad
Fresh Vegetable Salad
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
Mediterranean
Servings
6 - 8 servings
Prep Time
45 minutes
Cook Time
5-10 minutes
Ingredients
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1 cup organic broccoli florets
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1 cup Sugar Snap Peas, trimmed
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1 cup Sweet Baby Carrots, sliced diagonally
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1 cup green beans, trimmed and cut to 1-11/2 inches
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1 cup Baby Yellow Squash, quartered
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1 cup organic celery, cut into 1/4 inch slices
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1 cup organic cucumbers, cut into 1/4 inch slices
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1 cup Cherry Tomatoes
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1 cup Organic Bell Peppers (red), seeds removed and cut into 1/4 inch strips
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1 cup organic green onions, cut into 1/4 inch slices
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Italian Dressing
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1/2 cup crumbled blue cheese (optional)
Directions
In a medium saucepan, bring 4 cups water to boil. Blanch broccoli, green beans, and sugar snap by dropping in boiling, salted water for about a minute.
Remove the vegetables with a slotted spoon and immediately plunge into cold ice water until no longer warm. Drain. Repeat with the baby sweet carrots.
Place blanched vegetables into large bowl. Combine with all other vegetables.
Toss with Italian Dressing to coat. Let sit about 30 minutes and serve.
Top with 1/2 cup crumbled blue cheese (optional).
Filed in:
Baby Summer Squash,
Baby Yellow Squash,
Cherry Tomato,
Fresh Vegetable Salad,
Green Beans,
Organic Bell Pepper,
Organic Broccoli,
Organic Celery,
Organic Cherry Tomatoes,
Organic Cucumbers,
Organic Green Onions,
Salad,
Sugar Snap Peas,
Sweet Baby Carrots
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