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Garden Salad

21st.Century.Chef's picture
Ingredients
  Cauliflower 3 Cup (48 tbs), cut into bite-size florets
  Green beans 1 Pound, trimmed
  Oil 1⁄4 Cup (4 tbs)
  Minced garlic 1 Tablespoon
  Light soy sauce 3 Tablespoon
  White vinegar 3 Tablespoon
  Dry sherry 2 Tablespoon
  Sugar 1 Tablespoon (Or To Taste)
  Salt 1 Dash
  Lotus root/Fresh radish/zucchini 2 Cup (32 tbs), thinly sliced (Fresh Or Canned)
  Sesame seeds 1⁄4 Cup (4 tbs), toasted
Directions

Bring large pot of salted water to rapid boil.
Add cauliflower and blanch briefly .
Remove with slotted spoon or strainer and set aside to cool.
Add beans to same water and blanch 2 minutes.
Drain and cool.
Heat oil in small saucepan over medium-high heat.
Add garlic and let sizzle briefly; do not burn.
Remove from heat and stir in soy sauce, vinegar sherry, sugar and salt.
Arrange cauliflower and lotus root, radish or zucchini in center of large platter .
Place beans along both sides.
Drizzle with sauce and sprinkle with sesame seeds.
Let cool and serve at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Blanching
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cauliflower
Interest: 
Healthy

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