This recipe is a perfect example of controlling portions using your Seal-a-Meal Vacuum Food Storage System. Make 20 individual portions, 2 salads for 10 meals or 4 salads for 5 meals. Use only the amount of vegetables and dressing needed and save the rest for another meal!
1 1/2 lbs. snow peas, washed, and trimmed
1 1/2 lbs. green beans, snapped and cut into 1-inch pieces
3 large broccoli bunches, washed and cut into florets
2 lbs. asparagus, trimmed and cut into 1-inch pieces
1 1/2 cups extra-virgin olive oil
2/3 cup champagne vinegar
2/3 cup fresh orange juice
1/2 tsp. salt
1/2 tsp. black pepper, freshly ground
2 Tbsp. grated orange zest, divided
1 cup hazelnuts, toasted and chopped, divided
In a large pot of boiling water, blanch the snow peas until they are vivid green and crisp. Remove them from the water with a slotted spoon and plunge into an ice bath. Drain thoroughly and pat dry. Repeat the process for the remaining vegetables. You may blanch all the vegetables ahead of time and freeze until ready to arrange the salad. Remove the vegetables from the freezer and thaw. Transfer all the vegetables to a large serving bowl.
In a medium bowl, whisk together the olive oil, vinegar, orange juice, salt, pepper, 1 Tbsp. orange zest, and 3/4 cup hazelnuts together until well blended. Use your Seal-a-Meal Vacuum Bottle Stopper to save any portion of dressing you don't use immediately and refrigerate. Drizzle the dressing over the vegetables and gently toss to mix. Garnish with the remaining hazelnuts and orange zest. Makes 20 servings, or enough for 5 meals, 4 servings per meal.