SNAP PEA AND CAULIFLOWER SALAD

Snap Pea and Cauliflower Salad image

Provided by Kathie Carr

Time 20m

Number Of Ingredients 13

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DRESSING:
1/4 c olive oil
1/2 tsp italian seasoning
1 tsp granulated sugar
2 Tbsp white balsamic vinegar
SALAD:
1 pkg fresh sugar snap peas (8 ounces)
2 c cauliflower cut into bite-size sections
2 carrots, peeled, ends trimmed, and cut into match stick size pieces
1/2 c pitted kalamata olives cut in half lengthwise
8 very thin slices of whole red onion
2 Tbsp fresh parsley minced
salt and pepper to taste

Steps:

1. DRESSING: Pour all of the dressing ingredients into a jar, shake well, and set aside.
2. SALAD: 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.