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Garden Vinaigrette Salad

Diet.Chef's picture
Ingredients
  Cauliflower head 1⁄2 , broken into small flowerets
  Zucchini 2 Medium, sliced
  Green pepper 1 Medium, cut into strips
  Vinaigrette dressing 1⁄2 Cup (8 tbs)
  Cherry tomatoes 12
Directions

In covered saucepan cook cauliflower flowerets in small amount of boiling, lightly salted water for 2 minutes
Add zucchini and cook 2 minutes more or till vegetables are crisp-tender.
Drain.
Combine cooked vegetables and green pepper.
Pour Vinaigrette Dressing over vegetable mixture; toss to coat vegetables.
Cover and refrigerate several hours or overnight, stirring occasionally.
At serving time, halve tomatoes and add to vegetable mixture; toss gently to coat.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Quick

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Average: 4.2 (17 votes)