Red Potato, Green Beans & Cauliflower Salad

Except for the orangish color from the carrots, this salad could endure called the Italian Salad. Green, white together with cerise similar the Italian flag.

After all, Italians are in with chopped veggie salads. They telephone outcry upwardly them Antipasto—meaning "before the meal" or the traditional get-go course. On exceptional occasions the antipasto includes sliced, cured meats. Of course, olives are ever included.

This salad would endure wonderful served amongst a pocket-size bowl of olives to toss inwards the mix.

Red Potato, Green Bean & Cauliflower Salad

from PCRM

yield six 1-cup servings

category Salad

cuisine Vegan, Vegetarian

ingredients

1 cerise potato, diced

1 carrot, sliced

1 C light-green beans

1 C cauliflower florets

1 pocket-size cerise bell pepper, seeded together with diced

ii Tbsp finley chopped fresh parsley

ii Tbsp balsamic vinegar

1 Tbsp rice vinegar

1 Tbsp olive oil

1 Tbsp fresh lemon juice

1 tsp of cranberry or apple tree juice concentrate

ii cloves of garlic, minced

1 tsp dijon mustard

1/4 tsp seal salt

1/4 tsp pepper

directions

1. Steam carrot together with murphy until barely tender (about 10 minutes). Place inwards bowl.

2. Steam light-green beans together with caulifower until barely tender (about 7-8 minutes). Add to bowl.

3. Add bell pepper together with parsley to bowl.

4. In a pocket-size bowl, whisk together remaining ingredients. Pour over vegetables together with toss to mix.

5. Serve instantly or chill earlier serving.

What's your favorite antipasto ingredients?

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