Guest guest Posted October 18, 2006 Report Share Posted October 18, 2006 Chayote Salad 1 chayote, peeled 2 peeled carrots 1 cauliflower 1/2 bunch broccoli 2 zucchini or more 1 pint cherry tomatoes, halved for garnish black olives for garnish Rosemary Dressing: 1 1/2 cups oil 1/2 cup red wine vinegar 2 tsps. sugar 1/2 tsp. paprika 1 tbsp. crushed dried rosemary leaves 2 cloves garlic, split salt Dressing: Combine the oil, vinegar, sugar, paprika, rosemary, adnd garlic in a small bowl or jar. Season to taste with salt. Shake vigorously and then refrigerate overnight to blend flavors. Makes 2 cups. Salad: steam the vegetables, but do not overcook. They should be just tender-crisp. Slice the chayote in thin wedges. Julienne the carrots and cut the cauliflower and broccoli into florets. Slice the zucchini in thin rings. Marinate them in half the rosemary dressing overnight. At serving time, arrange the marinated vegetables on a large platter and garnish with cherry tomatoes and black olives. Serve with additional rosemary dressing on the side. Makes 8 to 10 servings Quote Link to comment Share on other sites More sharing options...
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