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Cauliflower-Mushroom Salad With Balsamic Dressing

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Ingredients
  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
  Cornstarch 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Steamed
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Party, Healthy

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