Makes 8 salad-sized servings. Recipe is by Corinne Cook.
1 medium-size cauliflower, broken or cut into florets
½ cup canola or vegetable oil, not olive oil
3 tbls. white or rice vinegar
½ cup halved pimento-stuffed green olives
½ to ¾ cup halved grape tomatoes
2 tbls. chopped green onions
1 heaping tbl. dill relish (or sweet if you prefer)
Salt to taste
Freshly ground black pepper to taste
Salad greens to line bowl or salad plates, optional
1. Place about 1-inch, salted water in bottom of pot. Cook the cauliflower, covered, until tender-crisp, about 7 to 9 minutes. Drain.
2. In medium bowl, combine oil, vinegar, olives, tomatoes, green onions and dill relish.
3. Add cauliflower to vinaigrette and season to taste with salt and pepper. You may want to add more vinegar or seasoning. Put it in a gallon-sized bag and let it marinate until ready to serve.
4. For serving, place in a bowl or on salad plates lined with greens.
Avocado Apricot Almond Salad
Serves 4 as a side salad. Recipe is from Earthbound Farm.
5 ozs. prewashed mixed baby greens (6 cups)
1/4 cup fresh whole tarragon leaves
About 1/4 cup Lemon Vinaigrette (recipe follows)
1/4 cup sliced almonds, toasted
1/2 cup (2 ozs.) crumbled mild semisoft goat cheese or feta cheese
1/2 ripe avocado, sliced
8 dried apricots, each cut into 3 or 4 strips
Cold Asian Noodle Salad
Serves 8 to 12, depending on serving size. Recipe is from Mark Katzenberger, Margo E. Bouanchaud Inc.
1 pkg. soba noodles
1 tsp. sesame oil
2 tbls. rice wine vinegar
3 tbls. soy sauce
1 tsp. hot chili oil
1 tbl. hoisin sauce
5 tbls. extra virgin olive oil
½ cup Napa cabbage, thinly sliced
½ red bell pepper, julienned
½ cup bok choy, julienned
1 cup bean sprouts, optional
3 tbls. minced fresh cilantro leaves
3 tbls. sesame seeds, toasted, for garnish
4 tbls. unsalted peanuts, for garnish
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