Celebrate Memorial Day weekend with this fresh and tasty marinated salad from Moosewood. The ingredients are simple, and the results are the perfect side for a warm weather meal. Make sure to (at least) double the recipe, because people will be coming back for more.
Recipe:
Marinated Broccoli and Carrot Salad
serves 4
Ingredients
Marinade
1 large garlic clove, minced or pressed
1 tsp. grated fresh ginger root
2 Tbs. canola or other vegetable oil
2 Tbs. rice vinegar
2 tsp. soy sauce or tamari
1 large broccoli stalk, peeled and cut into spears
2 medium organic carrots, peeled and cut into thin 2-3 inch long sticks
1. Whisk together all marinade ingredients and set aside.
2. Fill a large saucepan 3/4 with water and bring to a boil. Add broccoli and blanch for 2 minutes. Stir in carrots, and simmer until veggies are just tender and still brightly colored, about 3 to 5 minutes. Drain and transfer to a serving bowl.
3. Pour marinade into the veggies and toss well. Refrigerate or set aside at room temperature for 20 minutes to allow the flavors to permeate.
Have a safe and fun weekend!
