Cauliflower salad with zesty vinaigrette
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Small cauliflower florets |
| 2 | cups | Cooked multicolored rotini; from 4-ounces uncooked corkscrew pasta |
| ⅓ | cup | Sliced green onions |
| ⅓ | cup | Thinly sliced radishes |
| ¾ | cup | Garlicky tomato-basil vinaigrette; see recipe |
| 2 | tablespoons | Grated romano OR parmesan cheese |
| ⅛ | teaspoon | Black pepper |
Directions
1. Combine the first 4 ingredients in a large bowl. Drizzle the Garlicky Tomato Basil Vinaigrette over the cauliflower mixture, and toss well.
Sprinkle the salad with grated cheese and pepper, and toss gently. Cover salad, and marinate in refrigerator; for at least 2 hours. Yield: 5 servings (serv- ing size: 1 cup).
[CALORIES 138 (27%cff); FAT 4g] Garlicky Tomato-Basil Vinaigrette: red wine vinegar with garlic and shallots, lemon juice and olive oil, mustard, fresh tomato and basil.
~(Edited by Pat Hanneman 10/01/98)- Notes: Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars.
Recipe by: Cooking Light Sep98
Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Oct 01, 1998, converted by MM_Buster v2.0l.