Friday, May 23, 2014

Red Potato, Green Beans & Cauliflower Salad

Except for the orange color from the carrots, this salad could be called the Italian Salad. Green, white and red like the Italian flag.
After all, Italians are in with chopped veggie salads. They call them Antipasto—meaning "before the meal" or the traditional first course. On special occasions the antipasto includes sliced, cured meats. Of course, olives are always included.

This salad would be wonderful served with a small bowl of olives to toss in the mix.

Red Potato, Green Bean & Cauliflower Salad

from PCRM
yield 6 1-cup servings

category Salad
cuisine Vegan, Vegetarian

1 red potato, diced
1 carrot, sliced
1 C green beans
1 C cauliflower florets
1 small red bell pepper, seeded and diced
2 Tbsp finley chopped fresh parsley
2 Tbsp balsamic vinegar
1 Tbsp rice vinegar
1 Tbsp olive oil
1 Tbsp fresh lemon juice
1 tsp of cranberry or apple juice concentrate
2 cloves of garlic, minced
1 tsp dijon mustard
1/4 tsp seal salt
1/4 tsp pepper

1. Steam carrot and potato until barely tender (about 10 minutes). Place in bowl.
2. Steam green beans and caulifower until barely tender (about 7-8 minutes). Add to bowl.
3. Add bell pepper and parsley to bowl.
4. In a small bowl, whisk together remaining ingredients. Pour over vegetables and toss to mix.
5. Serve immediately or chill before serving.

What's your favorite antipasto ingredients?


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