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 2 1/2 x 1/4 inch sticks

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