Mixed summer greens with parmesan and almond dressing
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Liven up broccoli, asparagus and baby greens with a lemony parmesan and toasted almond dressing
Ingredients
Asparagus
2 bunch(es), (500g)
Green string beans
300 g
Broccoli
500 g
Frozen green peas
1 cup(s), (120g), thawed
Olive oil
1 tbs
Fresh lemon rind
1 tsp
Grated parmesan cheese
¼ cup(s), (20g)
Flaked almonds
2 tbs, toasted
Instructions
1
Bring a large saucepan of salted water to the boil. Add broccoli florets, asparagus and baby green beans and cook for 1 minute. Add frozen peas and cook for 2 minutes or until vegetables are tender, then drain well. If serving cold, plunge the vegetables into a bowl of iced water, then drain and pat dry with paper towels.
2
Return vegetables to same pan. Add olive oil and lemon rind, then season with salt and freshly ground black pepper, tossing well to combine. Arrange vegetables on a serving platter and serve warm or cold, sprinkled with grated parmesan cheese and toasted, flaked almonds.
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