CAULIFLOWER AND CARROT SALAD

Cauliflower and Carrot Salad image

Yield 4 to 6 servings

Number Of Ingredients 7

Previous Next

1 small head cauliflower, cut into bite-size florets
1 cup baby carrots, halved lengthwise
1/2 cup pitted black olives, preferably oil-cured
1/4 cup minced fresh parsley or cilantro, or more to taste
2 scallions, green parts only, thinly sliced
1/4 cup vinaigrette, homemade (page 221) or store-bought, or as needed to moisten
Salt and freshly ground pepper to taste

Steps:

Place the cauliflower in a skillet with a small amount of water. Cover and steam for 2 minutes, then add the carrots. Continue to steam, covered, until both are tender-crisp, 2 to 3 minutes longer.
Transfer the vegetables to a colander and refresh under cool water.
Combine the cauliflower and carrots in a serving bowl with the remaining ingredients. Toss well. Serve at once.
nutrition information
Calories: 217
Total Fat: 16g
Protein: 3g
Carbohydrates: 13g
Fiber: 4g
Sodium: 425mg