Steamed Vegetable Salad

A yummy recipe that I tried tonight with a slice of grainy, crusty bread!  It came from Whole Living Magazine Summer 2012 with some minor changes.

• For The Dressing

  
  • 3 Tbsp fresh citrus juice (any combination of lime, lemon, and orange)
  • 1 tsp raw apple-cider vinegar
  • 1/2 tsp honey
  • 2 Tbsp extra-virgin olive oil
  • 1 1/2 Tbsp chopped fresh dill, plus sprigs for garnish
  • 1 1/2 Tbsp chopped fresh flat-leaf parsley, plus leaves for garnish
  • 4 fresh basil leaves, sliced, plus leaves for garnish
  • 1/4 cup low sodium macadamia nuts, roughly chopped
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• For The Salad

  • 1/2 large fennel bulb, cored and cut into 1/2-inch slices
  • 1/2 lb asparagus, trimmed 
  • 1/4 lb green beans, trimmed
  • 1/2 lb small carrots, scrubbed

  
  

  *The original recipe suggests whisking all the dressing ingredients, I simply and quickly threw everything in the blender/food processor and had a delicious dressing in a snap! 

  *For the salad, I chopped all the vegetables rather than leaving them 

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