Serves:
8 servings
Winter Vegetable Salad Recipe
Ingredients
- 1 large head of broccoli
- 1 large head of cauliflower
- ½ pound of carrots
- 1 large red onion sliced
- 1 bell pepper diced
- 1 cup of Rosemary Balsamic Vinaigrette (find recipe on cancerdietitian.com)
Instructions
- Place sliced red onion and diced bell pepper into large mixing bowl.
- Cut broccoli and cauliflower into florets & place in individual bowls.
- Peel & slice carrots, add to cauliflower bowl.
- Peel fibrous skin from broccoli stems, chop, & add to large mixing bowl with the onions & bell pepper.
- Blanche cauliflower & carrots in salted water for 1 minute. Add broccoli to cauliflower & carrots at 1 minute mark. Blanch combo for an 1 minute. Then, place in ice bath, drain, and add to mixing bowl.
- Toss with Rosemary vinaigrette & season with salt & pepper to taste. Can be served immediately, but flavor blend better if refrigerated overnight.
- **TIP** In the interest of saving time and labor, frozen vegetables can be substituted for fresh raw veggies. Simply allow to thaw and skip the blanching and shocking portion of recipe.
Author: Chef Malena Douthit
Chef Malena’s Rosemary Balsamic Vinaigrette
This vinaigrette is delicious and very simple! It goes great on Chef Malena’s Winter Vegetable Salad. It’s also delicious on a regular tossed green salad.
Ingredients
- ¾ cup olive oil
- ¼ cup balsamic vinegar
- 2 Tbsp. fresh chopped rosemary (or 1 Tbsp. dried)
- 2 Tbsp. honey
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Beat the vinegar in a bowl with the honey, garlic, salt and pepper until salt dissolves
- Drizzle and beat in the oil slowly, whisking constantly (or place all the ingredients in a jar and shake to combine)
- Taste and adjust the seasonings
Author: Chef Malena Douthit