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Archive for the ‘Cauliflower’ Category

Makes 12 servings

Vinaigrette Dressing

  • 1/4 cup minced shallot
  • 1 tbsp Dijon mustard
  • 1 tbsp sugar
  • 1/4 cup champagne vinegar
  • 2 tsp chopped fresh thyme
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1/2 cup walnut oil

Salad

  • 1 1/2 cups shelled walnuts
  • 2 lb green beans, trimmed
  • 1 small head cauliflower, cut into small florets (4 cups)
  • 2 cups shredded carrots
  • 1 large red bell pepper, seeded, cut into thin strips
  • 1 large yellow bell pepper, seeded, cut into thin strips
  • 1 small red onion, halved, thinly sliced
  • 1 head radicchio (6 oz), coarsely shredded
  1. Dressing: In small bowl, whisk all ingredients except oil until mixed.  Gradually add oil, whisking until dressing is emulsified. 
  2. Salad: Heat oven to 350°F.  toast walnuts on baking sheet 10 minutes or until fragrant; cool.  In large pot of boiling, salted water, cook green beans and cauliflower together, 5-7 minutes, stirring once or twice, until crisp-tender.  Drain in colander; rinse under cold running water until cool; drain again.  Pat dry with paper towel; transfer to a bowl. 
  3. Add remaining salad ingredients and toasted walnuts.  Re-whisk dressing a pour over salad; toss gently to coat.  Transfer to a salad bowl.  Serve at room temperature. 
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Makes 8 servings

  • 1-1/2 pounds round red potatoes
  • 1 cup fresh green beans, cut into 2-inch-long pieces
  • 2 cups broccoli and/or cauliflower florets
  • 1/2 cup coarsely shredded carrot
  • 1/2 cup bottled reduced-calorie ranch salad dressing
  • 1/4 teaspoon ground black pepper
  • Fat-free milk (optional)
  1. Cut potatoes into 1/2-inch cubes. Place potatoes in a large saucepan; add water to cover. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or just until tender. Drain well; cool.
  2. In a small saucepan, bring about 2 cups water to boiling. Add green beans; return to boiling. Cover and cook for 3 minutes. Drain; rinse with cold water.
  3. In a very large bowl, combine potatoes, green beans, broccoli and/or cauliflower, and carrot. Add salad dressing and pepper; toss to coat. Cover and chill for 4 to 24 hours. If necessary, stir in enough milk to reach desired consistency.

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Makes 4 servings

  • 6 cups torn romaine lettuce
  • 1 1/2 cups chopped cooked boneless skinless chicken breasts
  • 1 cup cooked small pasta, such as fusilli or rotini
  • 1 cup cauliflower florets
  • 2 cups chopped tomatoes (about 2 large)
  • 1 cup chopped green peppers (about 1 large)
  • 1/2 cup Italian style cheese crumbles
  • 1/2 cup Zesty Italian dressing
  • 1/4 cup grated Parmesan cheese
  1. Place 1 1/2 cups of the romaine in each of 4 salad bowls
  2. Combine chicken, pasta, cauliflower, tomatoes, peppers and cheese crumbles in large bowl.  Add dressing; toss lightly.  Spoon evenly over romaine.
  3. Sprinkle with Parmesan cheese

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