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Tangy Vegetable Vinaigrette

Diet.Chef's picture
Ingredients
  Cornstarch 1 Tablespoon
  Dry mustard 1 Teaspoon
  Cold water 1 Cup (16 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Catsup 1⁄4 Cup (4 tbs)
  Worcestershire sauce 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Prepared horseradish 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Thinly sliced cauliflower flowerets 1 Cup (16 tbs)
  Sliced carrot 1 Cup (16 tbs)
  Sliced cucumber 1 Cup (16 tbs)
  Sliced celery 1 Cup (16 tbs)
  Sliced green onion 1⁄4 Cup (4 tbs)
  Lettuce 4
Directions

In saucepan combine cornstarch and dry mustard; gradually stir in cold water.
Cook and stir till thickened and bubbly.
Remove from heat.
Cover surface with waxed paper.
Cool 10 to 15 minutes.
Stir in vinegar, catsup, Worcestershire sauce, salt, horse radish, paprika, and garlic powder.
In large bowl combine cauliflower, carrot, cucumber, celery, and green onion.
Add dressing; stir gently.
Cover; refrigerate several hours or overnight, stirring occasionally.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Healthy

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