Here’s a salad with plenty of personality. I like to make this as part of a meal of cool dishes in the summer, either with a cold soup or with two additional interesting salads.
Recipe information
Yield
4 to 6 servings
Ingredients
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
Preparation
Step 1
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.
Step 2
Transfer the vegetables to a colander and refresh under cool water.
Step 3
Combine the cauliflower and carrots in a serving bowl with the remaining ingredients. Toss well. Serve at once.
nutrition information
Step 4
Calories: 217
Step 5
Total Fat: 16g
Step 6
Protein: 3g
Step 7
Carbohydrates: 13g
Step 8
Fiber: 4g
Step 9
Sodium: 425mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
