Cauliflower Carrot And Pepper Vinaigrette Recipe
Ingredients
For the salad:
1/2 medium-size head cauliflower, cored and cut into florets (2 1/4 cups)
2 small carrots, peeled and thinly sliced (1 cup)
1 small sweet red or green pepper, cored, seeded, and thinly sliced (3/4 cup)
1 green onion, including top, sliced
For the dressing:
3 tablespoons Chicken Stock or low-sodium chicken broth
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon olive oil
2 teaspoons red wine vinegar
Directions
1 Arrange the cauliflower in a steamer basket, set over boiling water, cover, and steam for 3 minutes. Add the carrots and red pepper, cover, and steam 2 to 3 minutes more or until the vegetables are slightly tender. Drain and run under cold water to stop the cooking; transfer to a salad bowl and stir in the green onion.
2 To prepare the dressing: In a small bowl, whisk together the stock, mustard, oil, and vinegar. Or put all the ingredients in a small jar with a tight-fitting lid and shake vigorously. Pour the dressing over the vegetables and toss gently to coat.
2 To prepare the dressing: In a small bowl, whisk together the stock, mustard, oil, and vinegar. Or put all the ingredients in a small jar with a tight-fitting lid and shake vigorously. Pour the dressing over the vegetables and toss gently to coat.
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