Hey y'all! It's been a minute (life, right?!?) but I am back with one of my favveee salads. This is a take on a salad I learned while I was a link cook and is the perfect substitute to get your veggies in while doing away with the boring old romaine salads (no offense to you romaine, we just need a little variety in our life).

This salad can be modified to substitute any of the veggies for what you have in your fridge (for example radish is a great addition, for you radish fans), you make it your own as the piece de la resistance is the dressing. Dressings can be so easy, and this green goddess incorporated into the salad is the perfect tang to round out the earthiness of your veggies.

PRO TIPS:

• Like with most of my recipes which involve corn, always go for the sweet corn if incorporating into your salad.
• When blanching multiple vegetables the most efficient way to not have to throw out all your water each time is to get a fine mesh strainer and let that sit in the boiling water (as pictured below). This way you don't have any rogue floaters in your water when you blanch your next veggie (or you can always try to scoop them out though I find that way more time consuming, but you do you!).

• Make sure to have a bowl of ice water with ice setup to shock your veggies after boiling them so they don't overcook!
• For the cucumber, if you got an English/hot house cucumber you do not need to remove the seeds. If you opted for another type of cucumber you will want to cut the cucumber in quarters, then slide your knife down the center to remove the seeds.
• Prior to mixing in your dressing, ALWAYS salt and pepper your lettuce/veggies. This is what makes salads so good when you go out to eat is not only there flavor in the dressing but the salad base also has s + p to balance everything out.
• Be generous with this dressing, I am normally a light dressing kind of person but these veggies can use all the dressing to really elevate this into a luxe salad!

RECIPE:                                                                               

Serving Size: 1 hungry person

• 2 cups colored cauliflower
• 1/3 cup snap peas, chopped
• 1/3 cup cherry tomatoes, quartered
• 1/4 cup English cucumber, chopped
• 1/4 cup sweet corn
• 1/4 cup diced peeled carrots
• 2 Tbsp feta cheese
• Salt + pepper

• Green Goddess Dressing

1. Get a pot of water to a boil over medium-high heat.
2. Blanch and shock both the snap peas and the colored cauliflower (I recommend doing the snap peas first as the cauliflower may discolor your water a bit). The cauliflower will take about 1 - 3 minutes to cook (depending on the size) the snap peas about 30 seconds - 1 minute. After par-cooking put the vegetables in the ice water to cool completely. Once you remove, lay on towels to fully dry out the veggies.
3. Slice/chop your remaining vegetables. For those chopped you are aiming for about 1/2 inch pieces. For the corn just cut off the cob fresh.
4. Place all the veggies in a bowl and sprinkle with salt and pepper. Add in as much dressing as you dang well please and plate.
5. Sprinkle with the feta cheese and enjoy!