Monday, March 11, 2013

Confetti Salad

1 lb sugar snap peas
2 yellow squash, sliced thin longways (on a mandolin preferably)
2 zucchini, sliced thin longways (on a mandolin preferably)
2 green onions, sliced
1 1/2 C grape tomatoes, sliced in half longways
4-ounce package of feta, any flavor (I used herb & garlic)
2 C broccoli florets
1/2 C shelled sunflower seeds

1 1/2 C olive oil
3-4 T balsamic vinegar (to your taste)
Juice of one lemon
2 T fresh basil, chopped
1 teaspoon minced garlic
1 T dijon mustard
2 teaspoons sugar (more if you like)
Salt & pepper (to taste)

Combine all of the dressing ingredients together with a whisk.  Blanch the sugar snap peas by boiling them for 3-4 minutes and then transferring them to a bowl of ice water.  This shocks them to stop the cooking and keep the color.  Repeat this process with the broccoli.

Mix the blanched sugar snap peas, broccoli and the rest of the ingredients together in a bowl.  Pour the dressing over the salad and toss to coat. Refrigerate a few hours, stirring occasionally.

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