Monday, July 18, 2011

Cool Cauliflower Vegetable Salad







As the heat wave continues here, doing a lot of cooking just isn't on my top of the list.  This was a nice cool summer salad that was easy to make.  You can make cauliflower "rice" for this, or sliced in your food processor or chop it.  However you like it, I think you'll enjoy the salad.  There is a lot of room for coming up with your own salad here as well, using whatever veggies or dressings you have.  The cauliflower base just  gives a good start for many salads.  Here's what I did for lunch today.




                   
* Exported from MasterCook *

                     Cool Cauliflower Vegetable Salad

Recipe By     :Ginny Larsen
Serving Size  : 6  
Categories    : Main dish, Salads, Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           pound  Cauliflower -- (frozen or fresh)
  2           Roma tomatoes -- diced
  4           small  artichoke hearts -- chopped
  3           green onions -- chopped (or shallots)
  1           tablespoon  minced garlic
  1/4        cup  black olives -- sliced
  1/2        cucumber -- diced
               salt and pepper -- to taste
               sprinkle  garlic powder
               sprinkle  onion powder
  1/2        tablespoon  italian seasoning
  1/2        tablespoon  dried parsley
  2           tablespoons  extra virgin olive oil
  1           tablespoon  red wine vinegar
             Queso fresco -- (or feta or Parmesan or another cheese if you prefer)

If using frozen cauliflower, thaw in the microwave for 5 minutes.  Put through the food processor using the slicing or shredding blade, or if you don't have a food processor chop up in small pieces. If fresh cauliflower is used, you don't need to microwave it unless you want it slightly cooked. Otherwise, just shred it or chop it, whatever you want.

Place in a medium bowl, and add tomatoes, artichoke hearts, onions, garlic, olives, and cucumber. Sprinkle over the top, all the seasonings next.  I did not actually measure the EVOO but I drizzled it across the top... about 2 TBS.  Then I did the same with the red wine vinegar.  Sprinkle it across the top.  Now toss and mix until it is all mixed together and the vinegar/oil is well incorporated with the spices throughout the salad.

Serve 1 cup on  a plate sprinkled with some crumbled Queso Fresco (Mexican cheese), or cheese of your choice, and serve as a side or as I did adding some left over roast beef in the mix and had it as my main course for lunch.

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Per Serving: 118 Calories; 6g Fat (40.5% calories from fat); 5g Protein; 15g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 138mg Sodium.



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