Procedure
Scrub the parsnips clean and trim off the ends plus any hard bits of skin. Chop into grape-sized pieces and steam until tender, about 20 minutes. Meanwhile, wash snap peas and trim off the ends. Chop in half. Steam them until tender-crisp, about 5 minutes. Lightly salt the steamed vegetables and allow it to cool.
Wash, dry and tear enough lettuce and spinach to cover dinner plates generously. Wash and halve the cherry tomatoes. In a large bowl combine all the dressing ingredients; taste and adjust seasonings, then add steamed vegetables and tomatoes and toss to coat evenly. Spoon over the greens and your salad is ready.
Serves 4
Variations
For extra healthy ingredients, substitute 1 tbsp. Olive oil with 1 tbsp. Flax or Hemp seed oil, and/or add 1 small cubed Avocado. |