Blanching the broccoli and carrots preserves the flavors and health benefits in this bright and tasty salad.
Blanching the broccoli and carrots preserves the flavors and health benefits in this bright and tasty salad.
Ingredients
- 1 pound broccoli florets
- 1/3 pound carrots, peeled and cut into 1-inch coins
- 1 cup canned cannellini beans, rinsed and drained
- 1/4 cup banana peppers, thinly sliced, stems removed
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
Preparation
In a large pot of salted, boiling water, blanch the carrots for about 3 minutes, then add the broccoli florets and cook 2-3 more minutes until just tender. Drain and plunge the veggies into a bowl of ice water to retain the broccoli’s color and prevent overcooking. Drain thoroughly once cooled. In a large bowl, whisk together the lemon juice, olive oil, vinegar, honey, garlic and spices. Add the broccoli, carrots, beans and banana peppers and toss gently.
Serving Suggestion
Making this salad a few hours ahead of time allows the flavors to meld. Like your herbs fresh? Substitute 1 tablespoon of freshly minced oregano leaves for the dried oregano leaf.
Nutritional Information
Calories: 243, Fat: 5 g, Cholesterol: 0 mg, Sodium: 51 mg, Carbohydrate: 39 g, Dietary Fiber: 14 g, Protein: 12 g
