Steamed Vegetable Salad

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* Exported from MasterCook *

 

Steamed Vegetable Salad

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 cup Broccoli Florets

1 cup Cauliflower Florets

1 cup Carrots - 1/2 " slices

1 cup Snap Peas - threads removed

1/3 cup White or Rice Wine Vinegar

2 tblsp. Canola, Peanut or Vegetable oil

1/2 tsp. Brown Mustard (Country style if possible)

Salt (optional) Pepper and Dill to taste

1 Bell Pepper (optional) - seeded and

roughly chopped

 

Steam all the vegetables except the bell pepper until just fork tender

(approx. 20 min). The vegetables should be very crisp. In a small bowl

combine ingredients for dressing. Place the vegetables in a large bowl and

toss in dressing while still hot. Toss in bell pepper for garnish. Serve

warm or cold.

 

Serving Suggestions

 

The taste of this salad can be changed in an instant by using either other

types of herbs and seasoning, other vegetables (beets are very nice) or

using a different vinaigrette dressing. I do not recommend using creamy

dressings as they do not hold up as well on hot vegetables. This dish can be

served immediately but I find it is better to let the vegetables " marinate "

in the dressing for a while, even over night.

 

 

 

Source:

" http://www.lightliving.com/saladveg.html "

 

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Per Serving (excluding unknown items): 21 Calories; trace Fat (7.0% calories

from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

20mg Sodium. Exchanges: 1/2 Vegetable.

 

 

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