Marinated Broccoli and Carrots

Description
This salad makes a perfect tangy side dish for baked fish, a creamy casserole or a savory tart.

Ingredients

 * 1 clove garlic, minced
 * 1 teaspoon fresh gingerroot, grated
 * 2 tablespoons canola oil or vegetable oil
 * 2 tablespoons rice vinegar
 * 2 teaspoons soy sauce
 * 1 stalk broccoli, peeled and cut into spears
 * 2 medium carrots, peeled and cut into 2½ x ¼ inch sticks

Directions

 * 1) Whisk together all the marinade ingredients and set aside.
 * 2) In a large saucepan, blanch the broccoli spears in boiling water for about 2 minutes.
 * 3) Stir in the carrots and continue to simmer for 5 minutes or less, until both veggies are just tender and still brightly colored.
 * 4) Drain them and transfer to a serving bowl.
 * 5) Pour the marinade on the vegetables and toss well.
 * 6) Refrigerate or set aside at room temperature for about 20 minutes to allow the flavors to permeate.