9 de febrero de 2016

Broccoli 'N' Cauliflower Salad RECIPE FOR YOU TODAY

Broccoli 'N' Cauliflower Salad
Originally published in Southern Living Magazine (contributed by Carolyn Gower of Columbia, South Carolina.)
1 small head cauliflower, broken into florets
1 pound broccoli, broken into florets
1/2 pound fresh mushrooms, sliced
1 small purple onion, sliced and separated into rings
2 stalks celery, sliced
1 cup vegetable oil (I use canola.)
1/2 cup white wine vinegar
1/2 cup sugar (I use 1/4 cup or less.)
1 Tbsp. Italian seasoning
2 tsp. dry mustard
1 tsp. salt
lettuce leaves (optional)

Combine first 5 ingredients in a large bowl; set aside. Combine oil and next 5 ingredients, stir well, and pour over vegetables. Toss gently to coat; cover and chill 3 hours, stirring occasionally. Serve with a slotted spoon over lettuce, if desired.

Yield: 8 to 10 servings.

Julie's Notes: I use less sugar than the recipe calls for (1/4 cup or less) and less oil (3/4 cup.)

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