VCE-Pasta Salad with Cauliflower and Mustard Vinaigrette

[Guest guest]

* Exported from MasterCook *

 

Pasta Salad with Cauliflower and Mustard Vinaigrette

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound cauliflower or broccoli florets

Salt

Mustard Vinaigrette

4 sun-dried tomatoes -- thinly sliced

1/2 cup chopped scallions -- including half of the greens

1/4 cup chopped parsley

8 ounces pasta shells -- or corkscrews

Fresh lemon juice -- to taste

 

Cook the cauliflower in a large pot of boiling salted water until barely tender,

about 2 minutes. Scoop it out with a strainer,

shake off the excess water, and put it in a large bowl with the vinaigrette,

tomatoes, scallions, and parsley.

 

Cook the pasta in the same water, then drain. Add the pasta to the bowl with

the rest of the ingredients and toss gently. Serve

hot or tepid, with lemon juice to sharpen the flavors.

 

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KETS on 2/12/01 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 405 Calories; 21g Fat (45.7% calories

from fat); 8g Protein; 47g Carbohydrate; 2g Dietary

Fiber; 3mg Cholesterol; 160mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat;

1/2 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Mustard Vinaigrette

 

Recipe By :Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Salads for all Seasons

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons aged red wine vinegar, sherry vinegar, or

fresh lemon juice

2 shallots -- finely diced

1 garlic clove -- minced

Salt and freshly milled pepper

1 tablespoon Dijon mustard

2 tablespoons creme fraiche or sour cream

1/3 cup extra virgin olive oil

2 tablespoons snipped chives

1 tablespoon chopped parsley

3 tablespoons capers -- rinsed

 

Combine the vinegar, shallots, garlic, and 1/4 teaspoon salt in a small bowl.

Let stand for 15 minutes, then vigorously whisk in

the mustard, creme fraiche, and oil until thick and smooth. Grind in a little

pepper, then stir in the herbs and capers. Taste and

adjust the seasonings if needed.

 

Description:

" The mustard and the vigorous whisking make a very thick dressing.

When applied to warm foods, it immediately thins. Use this robust

dressing with warm beans (dried or fresh), grated celery root, steamed

potatoes, grilled fennel, broccoli, & cauliflower. "

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KETS on 2/11/01 "

Yield:

" 1/2 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 739 Calories; 79g Fat (94.0% calories

from fat); 3g Protein; 9g Carbohydrate; 1g Dietary

Fiber; 13mg Cholesterol; 441mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0

Non-Fat Milk; 15 1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 4722 0 0 0 0 1394 0 -9350 0 0