CAULIFLOWER AND FENNEL SALAD
I found this in Diabetic Living. If you need to save time, pick up some packaged coarsely shredded carrots in the supermarket's produce section.
Provided by Annacia
Categories Cauliflower
Time 17m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cook cauliflower florets in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender. Drain. Rinse with cold water; drain again. Set aside.
- Remove fennel tops and stalks, save for another use. Slice fennel in half vertically to show the fennel heart; cut away and discard the solid core. Slice fennel into strips. In a large skillet, cook fennel in the 2 teaspoons hot oil about 3 minutes or until crisp-tender.
- For dressing, in a small bowl, whisk together lemon juice and the 1/4 cup olive oil. Whisk in garlic, salt, and pepper.
- In a large bowl, combine cauliflower, fennel, carrots, and onion. Add the dressing; toss gently to coat. Cover and chill for 2 to 24 hours. Just before serving, sprinkle with parsley.
- Makes 8 (1-cup) servings.
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