Carrot Cauliflower Salad
|Carrots||3 , thinly sliced on the diagonal|
|Cauliflower florets||4 Cup (64 tbs) (bite size)|
|Olive oil||1 Tablespoon|
|Nonfat yogurt||1 Tablespoon|
|Lemon juice||2 Teaspoon|
|Dried mint||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Ground black pepper||1⁄4 Teaspoon|
|Scallions||2 , thinly sliced|
In a 2-quart casserole, combine the carrots and water.
Cover with a lid and microwave on high for 2 minutes.
Add the cauliflower.
Cover with a lid and microwave on high for 2 to 3 minutes, or until the vegetables are just crisp-tender; do not overcook.
In a small bowl, whisk together the oil, yogurt, lemon juice, mint, garlic, and pepper.
Pour over the vegetables and toss well.
Set aside to cool.
Stir in the scallions.
Serve on a bed of spinach.