Marinated Broccoli & Carrots |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This salad makes a perfect tangy side dish for baked fish, a creamy casserole or a savory tart. Ingredients:
1 garlic clove, minced |
1 teaspoon fresh gingerroot, grated |
2 tablespoons canola oil or 2 tablespoons vegetable oil |
2 tablespoons rice vinegar |
2 teaspoons soy sauce |
1 stalk broccoli, peeled and cut into spears |
2 medium carrots, peeled and cut into 2 1/2 x 1/4 inch sticks |
Directions:
1. Whisk together all the marinade ingredients and set aside.
2. In a large saucepan, blanch the broccoli spears in boiling water for about 2 minutes.
3. Stir in the carrots and continue to simmer for 5 minutes or less, until both vegies are just tender and still brightly colored.
4. Drain them and transfer to a serving bowl.
5. Pour the marinade on the vegetables and toss well.
6. Refrigerate or set aside at room temperature for about 20 minutes to allow the flavors to permeate.
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