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Garden Salad

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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4.1
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1230 Calories from Fat 645

% Daily Value*

Total Fat 74 g113.5%

Saturated Fat 9.7 g48.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4008.7 mg167%

Total Carbohydrates 123 g41.1%

Dietary Fiber 39.3 g157.1%

Sugars 28.8 g

Protein 30 g60.5%

Vitamin A 0.9% Vitamin C 415.8%

Calcium 50.6% Iron 49.5%

*Based on a 2000 Calorie diet

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Garden Salad Recipe