Post by chief_cook2 on Oct 27, 2003 9:54:01 GMT -6
1 bunch broccoli
1 small head cauliflower
2 cups baby-cut carrots
1 pint cherry or grape tomatoes, halved
1 large cucumber, peeled and diced into large pieces
1 red bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
1 small purple or red onion, very thinly sliced
1 cup small black olives
3/4 cup minced fresh parsley
Salad dressing (recipe follows)
Bring a large pot of water to a boil. Break the broccoli and
cauliflower into small florets.
Add the broccoli, cauliflower and carrots to the boiling water and
cook until slightly tender, about 2 minutes. Drain the vegetables and
immediately rinse with cold water to stop the cooking. Transfer to a
bowl and refrigerate, uncovered, for 30 minutes.
In a large bowl, combine the refrigerated blanched vegetables with
the tomatoes, cucumber, bell peppers, onion, olives and parsley. Add
the dressing and toss gently to coat. Serve immediately.
SALAD DRESSING
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons freshly squeezed lemon juice
1/2 cup fresh basil leaves
1 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
3 cloves garlic
In a blender or food processor, process all of the ingredients until
pureed. The dressing should be thick. Cover and refrigerate until
ready to use.
The dressing contains fresh basil, which will turn brown if it sits
too long; make the dressing shortly before serving. While the salad
won't be as pretty the next day, it will still taste great.