Yesssss!!! Another excuse to eat Carrot Ginger Dressing. We get it, you're excited! But even better, check out all these vegetables you're incorporating into your diet! And just like that your doctor loves you again.
If you have a garden bursting with fresh, beautiful, and bountiful vegetables you totally need to meet Carrot Ginger Dressing. This is just one examples of how happy Carrot Ginger Dressing makes your meal time.
Garden Fresh Broccoli & Corn Salad with Carrot Ginger Dressing
Crunchy, Healthy, Crispy, Delicious, Beautiful! These are just some of the descriptions you will use when you eat this amazing salad. Eating healthy is fun - AND DELICIOUS. Carrot Ginger Dressing will make these vegetables come to life.
Bring 1 cup water & 1/2 tsp salt to a boil. Add 1/2 cup white rice and stir. Turn down heat to low and cover rice. Cook for 15 mins or until all of the water is absorbed.
+Option to use leftover (or day old) rice instead of cooking fresh.
While rice cooks trim ends from broccoli and cut into 1/2 inch pieces. Trim stem ends from snap peas, then cut crosswise into 1/2 inch pieces.
+Option to cute snap peas at an angle to be fancy.
+Option to toast cashews:
Heat 1/2 tb oil in a large non-stick pan on med-high. Add cashews, cook, story frequently, until toasted. About 1 - 2 mins. Season with salt and set aside.
Using a a large pan heat 1/2 tb oil on med-high then add broccoli. Turn to coat in oil and add 2 tb water & cover to cook for 2 mins. Broccoli should be crisp-tender. Add 2 TB Loaded Garlic & Herb Butter to pan and stir.
Turn heat up to high and add your snap peas & corn and a big pinch of salt and stir to combine, cooking for 1 minute.
Finish & Enjoy
Add rice & 2 tb oil to pan and stir, pushing on rice to crisp. Stir and turn rice occasionally to ensure even crisping - about 4 minutes.
Toss with Carrot Ginger Dressing and top with crunchy cashews and serve while hot. Take photos and boast on social media!