Although I’m not a big salad person in the winter, I think it’s still important to get your dose of veggies in your diet. This salad features broccoli and cauliflower which are low in fat, high in dietary fiber and a good source of vitamin C. I’m presenting this salad as part of Weekend Herb Blogging #112 which is hosted by Simona of Briciole. Stop by her site and you might even learn conversational Italian!
I saw this salad in the last issue of Gastronomos and I was intrigued enough to try it as broccoli and cauliflower are in season and it’s a simple salad…I’m sold!
The recipe in the magazine calls for little pickled onions in it but I substituted them with slices of red onion that were simmered in some oil and balsamic vinegar.
This salad is best if you wait for the dressing to break down the vegetables a bit in the fridge and you won’t have a super crunchy salad, more “al dente”.
2 cups of raw cauliflower florets
2 cups of raw broccoli florets
1/2 cup of sliced red onions, simmered in balsamic vinegar & softened
1/2 cup of grated carrot
3 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
1 Tbsp of honey 1 tsp. of ground cumin
1 tsp. of sea salt
- Using a jar, combine all the ingredients for the dressing and shake well to mix.
- Pour the dressing over the vegetables for the salad. Toss well, cover with cling wrap and refrigerate for 2-3 hours.
- Serve cool.
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