Pharmacy Notices
Side | Snack

Spring Vegetable Salad with Ginger Vinaigrette

  • 15 Mins

    Prep Time

  • 3-5 Mins

    Cook Time

  • 6

    Servings

  • 105 Calories
  • 5g Fat
  • 16g Carbs
  • 4g Protein
Recommended For:

Dry Mouth

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  • Instructions & Tools

    Instructions

Ingredients

  • 6 Servings
  • 105 Calories
  • 5g Fat
  • 16g Carbs
  • 4g Protein
  • 18-20 Min Total Time
  • 8 oz Bag Sugar Snap Peas, washed thoroughly
  • 4 oz Bag Radishes, chopped and washed thoroughly
  • - Ginger Dressing -
  • 2 Tsp Garlic, minced
  • 1 Tbsp Shallot, minced
  • 2 Tbsp Whole Grain Mustard
  • 2 Tbsp Pasteurized Honey
  • 1 Tbsp Fresh Lemon Juice, if using whole lemon, wash before juicing
  • 1 Tbsp Ginger Juice
  • ¼ Cup Golden Balsamic Vinegar
  • ½ Cup Extra Virgin Olive Oil
  • 1 Tsp Salt, and more to taste
  • 1 Tsp Black Pepper, and more to taste
Recipe created by Meijer Chefs

Nourishment Note

Ginger

Ginger has long been used as a remedy to fight against nausea. Gingerol, the bioactive ingredient in ginger, may also be beneficial as an antioxidant and antiinflammatory agent.

Lemon

Tart or sour foods may be easier to consume when feeling nauseous. Tart or sour foods may also increase saliva production, which is important when dealing with dry mouth.

Instructions

  • 6 Servings
  • 105 Calories
  • 5g Fat
  • 16g Carbs
  • 4g Protein
  • 18-20 Min Total Time
  • 1

    Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.

  • 2

    Boil Water Bring a pot of water to boil. While waiting for the water to boil, prepare the ginger dressing.

  • 3

    Make the Dressing In a medium-sized mixing bowl, whisk together the garlic, shallot, mustard, honey, lemon juice, ginger juice, and vinegar until combined. Slowly add the olive oil while continuing to whisk the ingredients together. Season with salt and pepper.

  • 4

    Add Peas to Water Once the water has come to a boil, add the bag of sugar snap peas to the pot and boil for 2-3 minutes, or until crisp-tender.

  • 5

    Transfer to Ice Water Prepare an ice bath – fill a bowl with water and ice. Using a mesh strainer, carefully scoop the blanched sugar snap peas out of the water, and dunk into the ice water. Using the mesh strainer, remove from the ice bath and place into a large mixing bowl.

  • 6

    Toss Salad with Dressing To the large mixing bowl add the radishes and drizzle ½ of the dressing over the salad. Toss to combine. Store the remainder of the dressing in the fridge for up to 3 days.

  • 7

    Wash Dishes Wash dishes in hot, soapy water. Sanitize cooking tools and surfaces, and thoroughly wash hands.

Recipe created by Meijer Chefs

What You’ll Need

  • Pot

  • Large Bowl

  • Large Mixing Bowl

  • Medium-Sized Mixing Bowl

  • Mesh Strainer

  • Cutting Board

  • Knife

  • Measuring Cups

  • Measuring Spoons

  • Wooden Spoon

  • Whisk

Fatigue Buster

  • Lemon Juice

    Use bottled lemon juice instead of squeezing your own to limit prep time.

  • Garlic

    To minimize prep time, use pre-minced, jarred garlic or garlic paste.

  • Radishes

    Look for pre-cut matchstick radishes.

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