Vegetable Salad

Reader's Digest CanadaReader's Digest Canada

Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Salads | Salads

Special diet :

Ingredients

450 g (1 lb) cauliflower florets
225 g (8 oz) yellow (wax) beans, in small pieces
1 red pepper, diced
120 g (1 cup) mushrooms (caps only, no stems)
12 green olives, pitted
6 giant black olives, pitted
Dressing:
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) anchovy paste
5 ml (1 tsp) capers
150 ml (2/3 cup) extra-virgin olive oil
Pepper, to taste
Italian parsley, to taste

Directions

  1. In a saucepan, cook each vegetable separately until just tender in boiling salted water. Drain and place in a bowl of ice water to cool.
  2. Drain all cooked vegetables well and place in a salad bowl.
  3. Add olives.

Dressing:

  1. In a small bowl, combine lemon juice, anchovy paste and capers. Add olive oil in a thin stream, whisking constantly. Add pepper to taste.
  2. Toss salad with the dressing and refrigerate.
  3. Sprinkle with parsley before serving.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2338