Cauliflower-Mushroom Salad With Balsamic Dressing Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Cauliflower florets | 1/4 Cup (16 tbs), sliced | |
| Balsamic vinegar | 2 Tablespoon | |
| Green bell peppers | 1 Cup (16 tbs), diced | |
| Red wine vinegar | 2 Tablespoon | |
| Carrots | 1/2 Cup (16 tbs), sliced | |
| Onion | 1 Tablespoon, minced | |
| Mushrooms | 3/4 Cup (16 tbs), sliced | |
| Oregano leaves | 1/2 Teaspoon, dried | |
| 1/4 cup low-sodium tomato juice | ||
| Parsley | 2 Tablespoon, chopped | |
| Cornstarch | 1/2 Teaspoon | |
Directions
Heat 1 inch of water in a steamer.
Place cauliflower, green peppers, and carrots in a steamer basket or colander, cover, and steam for 4 minutes.
Place steamed vegetables in a glass bowl and toss with mushrooms.
Heat tomato juice and cornstarch in a saucepan over low heat, stirring until juice thickens.
Combine tomato juice with balsamic vinegar, red wine vinegar, onion, oregano, and parsley.
Pour dressing over vegetables and chill, covered, for 3 hours.
Place cauliflower, green peppers, and carrots in a steamer basket or colander, cover, and steam for 4 minutes.
Place steamed vegetables in a glass bowl and toss with mushrooms.
Heat tomato juice and cornstarch in a saucepan over low heat, stirring until juice thickens.
Combine tomato juice with balsamic vinegar, red wine vinegar, onion, oregano, and parsley.
Pour dressing over vegetables and chill, covered, for 3 hours.
Chef
