Cauliflower and bean salad
Last week I harvested my largest ever cauliflower from the garden – almost 5 pounds of it plus another rather large companion. Add an abundance of beans, squash and broccoli plus some wonderfully sweet Walla Walla onions and I realized I needed to get creative so I came up with this garden salad. Everyone loved it so much that I have made it 3 times in the last week & plan to make another large salad for Celtic retreat. Quantities are approximate. Experiment & see what combination you like best.
Cauliflower & Bean Summer Vegetable Salad
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Recipe By: Christine Sine
Ingredients:
2 pound cauliflower florets
1 pound broccoli florets
1 pound breans, green, cut in 2 inch pieces
1 medium onion, sweet, diced
1 medium red bell (capsicum) peppers, halved and seeds removed
1 medium squash, patty pan, cut in rounds
1/2 cup tomatoes, dried, soaked in hot water to rehydrate
1/2 cup sprouted seeds
1/2 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon oregano, dried
1/2 teaspoon basil, dried
1/2 teaspoon thyme
Directions:
1. Steam cauliflower and beans separately for 3 minutes each until cooked but still crunchy, Cool
2. Steam broccoli florets for 2 minutes until cooked, cool
3. Drain water from rehydrated tomatoes
4. Place pepper under broiler with skin towards flame. Cook until skin is black. Cool in a paper bag. Remove skin and cut into inch long strips
5. Mix all vegetables together
6. For dressing mix 1/4 cup olive oil with 1/8 cup balsamic vinegar. Add 1 clove finely diced garlic or 1/4 teaspoon powdered garlic. Add 1/4 teaspoon salt and 1/2 teaspoon each dried basil, oregano and thyme or 1 tablespoon each fresh basil, oregano and thyme. Shake in a jar and add to salad. Mix thoroughly before serving.
7. Top with sprouted seeds