Cauliflower-Mushroom Salad With Balsamic Dressing
|Sliced cauliflower florets||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||2 Tablespoon|
|Diced green bell peppers||1 Cup (16 tbs)|
|Red wine vinegar||2 Tablespoon|
|Sliced carrots||1⁄2 Cup (8 tbs)|
|Minced onions||1 Tablespoon|
|Sliced mushrooms||3⁄4 Cup (12 tbs)|
|Dried oregano leaves||1⁄2 Teaspoon|
|Low sodium tomato juice||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
Heat 1 inch of water in a steamer.
Place cauliflower, green peppers, and carrots in a steamer basket or colander, cover, and steam for 4 minutes.
Place steamed vegetables in a glass bowl and toss with mushrooms.
Heat tomato juice and cornstarch in a saucepan over low heat, stirring until juice thickens.
Combine tomato juice with balsamic vinegar, red wine vinegar, onion, oregano, and parsley.
Pour dressing over vegetables and chill, covered, for 3 hours.