Sunshine Salad
Chewy, crunchy, sweet and savory. Crisp vegetables kissed with a hint of sweet citrus and an earthy nuttiness.
Makes
Serving size
Ingredients
1 large navel orange
1 tablespoon olive oil
1 teaspoon garlic, minced (1 clove)
¼ teaspoon kosher salt
¼ teaspoon ground nutmeg
¼ teaspoon ground mustard
¼ teaspoon white pepper (or black)
1 cup carrots, sliced
1 cup parsnips, sliced
1 cup green beans, cut into 1-inch pieces
¼ cup green onion, sliced (about 2 medium)
3 tablespoons no salt, dry roasted peanuts, chopped
3 tablespoons golden raisins
2 tablespoons fresh basil, chopped
Instructions
- From the orange, reserve 2 teaspoons of zest. From half the orange, reserve ½ cup of flesh, chopped. From the other half of the orange, place 2 tablespoons of juice into a sealable jar or container. When juicing the orange, you do not need to strain out the pulp.
- To the jar, add oil, garlic, salt, nutmeg, mustard and white pepper. Shake vigorously and set dressing aside.
- Fill a large pot with water and bring to a boil.
- When water is boiling, add the carrots, parsnips and green beans. Stir and bring back to a boil. Cook for 2 minutes (beans should remain vibrant green and vegetables should still be crisp).
- Drain the vegetables and immediately begin running cold water over top for 1 minute or until they are cool.
- Place all vegetables in a bowl, add the green onions, peanuts, raisins, basil, the reserved orange zest and the orange flesh. Toss well.
- Give the jar another good shake to combine the dressing then pour over the mix. Toss well and serve.
Cooking Tip
May sub another nut for the peanuts. Add your favorite protein for a light meal.
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