Fresh Vegetable Salad

Ingredients

1 medium head cauliflower
boiling water
1 3/4 teaspoons salt
1/2 cup cider vinegar
3 tablespoons olive oil
1 tablespoon lemon juice, freshly squeezed
1 clove garlic
1 tablespoon finely chopped green pepper
1 tablespoon sugar
3/4 teaspoon dill seed
pepper to taste
1 1/2 cups sliced cooked carrots
1 1/2 cups cooked green beans
1 medium onion, sliced
parsley sprigs

Preparation

Remove outside leaves from cauliflower and wash head well; place cauliflower in saucepan with a small amount of boiling water and 1 1/2 teaspoons salt. Bring to a boil and boil 5 minutes; cover and cook an additional 10 minutes; drain. Combine vinegar, olive oil, lemon juice, garlic, green pepper, sugar, remaining salt, dill seed and pepper; pour over cauliflower. Add cooked vegetables and onion slices. Marinate vegetables overnight in refrigerator. To serve, place cauliflower in center of serving platter and surround with carrots, beans and onion slices. Garnish with parsley sprigs.

Yield: 6 servings

Notes:

It's easy to be creative with salads! Tossed salads can include almost any vegetable, cooked or raw. Don't overlook possibilities such as thin slices or julienne strips of raw beet, turnip, zucchini or carrot, or tiny flowerettes of raw cauliflower or broccoli.