Cauliflower and Carrot Salad
- 1 small head cauliflower, cut into bite-size florets
- 1 cup baby carrots, halved lengthwise
- 1/2 cup pitted black olives, preferably oil-cured
- 1/4 cup minced fresh parsley or cilantro, or more to taste
- 2 scallions, green parts only, thinly sliced
- 1/4 cup vinaigrette, homemade (page 221) or store-bought, or as needed to moisten
- Salt and freshly ground pepper to taste
- Place the cauliflower in a skillet with a small amount of water.
- Cover and steam for 2 minutes, then add the carrots.
- Continue to steam, covered, until both are tender-crisp, 2 to 3 minutes longer.
- Transfer the vegetables to a colander and refresh under cool water.
- Combine the cauliflower and carrots in a serving bowl with the remaining ingredients.
- Toss well.
- Serve at once.
- Calories: 217
- Total Fat: 16g
- Protein: 3g
- Carbohydrates: 13g
- Fiber: 4g
- Sodium: 425mg
cauliflower, baby carrots, black olives, parsley, scallions, vinaigrette, salt
Taken from www.epicurious.com/recipes/food/views/cauliflower-and-carrot-salad-390539 (may not work)