Salad of Spring Vegetables with Green Pea Vinaigrette

Name: Salad of Spring Vegetables with Green Pea Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch baby carrots, peeled and trimmed, leaving a small amount of green stems; 6 Tbsps fresh herb leaves (such as parsley, chervil, mint, and tarragon); 1 head Bibb lettuce, washed and drained; 4 servings Green Pea Vinaigrette; 2 Tbsps extra-virgin olive oil; 0 teaspoons freshly ground pepper; 0 teaspoons sea salt; 4 spring onions, trimmed and split in half lengthwise, white and green parts

Salad of Spring Vegetables with Green Pea Vinaigrette is a gluten free and vegan side dish. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 220 calories, 8g of protein, and 8g of fat each. It will be a hit at your Spring event. If you have baby carrots, herb leaves, spring onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Blanch carrots in a large pot of salted boiling water 2 minutes or just until tender and bright orange.

Ingredients you will need

Carrot

Orange

Water

Equipment you will use

Pot

Remove from water immediately with a slotted spoon, and place in ice-cold water to stop the cooking process.

Ingredients you will need

Water

Ice

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Slotted Spoon

Let carrots cool completely; remove from water, and let drain.

Ingredients you will need

Carrot

Water

Preheat grill to medium-high heat.

Equipment you will use

Grill

Combine onions, olive oil, sea salt, and pepper in a medium bowl; toss to coat. Grill onions, turning frequently, 6 minutes or until slightly charred.

Ingredients you will need

Olive Oil