Marinated Broccoli and Carrots

Description

File:Marinated Broccoli & Carrots.jpg

Marinated Broccoli and Carrots

This salad makes a perfect tangy side dish for baked fish, a creamy casserole or a savory tart.

Ingredients

• 1 clove garlic, minced
• 1 teaspoon fresh gingerroot, grated
• 2 tablespoons canola oil or 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 2½ x ¼ inch sticks

Procedures

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 veggies 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.