Cauliflower and Broccoflower Salad with Sherry Vinaigrette

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Cauliflower-and-Broccoflower Salad With Sherry Vinaigrette

 

Recipe By :Deborah Madison

Serving Size : 8 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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VINAIGRETTE:

1 1/2 tablespoons sherry vinegar or red wine vinegar

2 teaspoons Dijon mustard

1 teaspoon extra-virgin olive oil

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

1 garlic clove -- chopped

SALAD:

2 cups small cauliflower florets

2 cups small broccoflower florets

2 cups (about 1 bunch) trimmed watercress

1/2 cup diced celery

1/2 cup chopped green bell pepper

1/2 cup sliced green olives

1/2 cup chopped seeded cucumber

1/4 cup sliced green onions

1/4 cup chopped fresh parsley

1 tablespoon capers

2 hard-cooked large eggs -- quartered

 

To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir with a

whisk. Set aside.

 

To prepare salad, steam cauliflower and broccoflower, covered, 8 minutes or

until tender. Drain and place in a large bowl. Stir in

watercress and next 7 ingredients (watercress through capers). Drizzle

vinaigrette over salad, tossing gently to coat. Serve with

egg quarters. Yield: 8 servings (serving size: 1/4 cup salad and 1 egg wedge).

 

Calories 56 (45% from fat); Fat 2.8g (sat 0.7g, mono 1.4g, poly 0.4g); Protein

3.4g; Carb 4.9g; Fiber 2.2g; Chol 53mg; Iron 1.1mg;

Sodium 233mg; Calc 51mg

 

Source:

" Cooking Light, December 2000 "

S(Formatted by KES):

" on 12/30/00 "

 

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Serving Ideas : In the summer I make this salad with raw vegetables, but for a

winter dinner, I prefer them lightly steamed. Also,

healthful crucifers like cauliflower and broccoflower are in high season right

now.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0