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Cauliflower-and-Broccoflower Salad with Sherry Vinaigrette

Becky Luigart-Stayner
Yield 8 servings (serving size: 3/4 cup salad and 1 egg wedge)
In the summer I make this salad with raw vegetables, but for a winter dinner, I prefer them lightly steamed. Also, healthful crucifers like cauliflower and broccoflower are in high season right now.

Ingredients

  • Vinaigrette:
  • 1 1/2 tablespoons sherry vinegar or red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 garlic clove, chopped
  • Salad:
  • 2 cups small cauliflower florets
  • 2 cups small broccoflower florets
  • 2 cups trimmed watercress (about 1 bunch)
  • 1/2 cup diced celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup sliced green olives
  • 1/2 cup chopped seeded cucumber
  • 1/4 cup sliced green onions
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon capers
  • 2 hard-cooked large eggs, quartered

Nutrition Information

  • calories 56
  • caloriesfromfat 45 %
  • fat 2.8 g
  • satfat 0.7 g
  • monofat 1.4 g
  • polyfat 0.4 g
  • protein 3.4 g
  • carbohydrate 4.9 g
  • fiber 2.2 g
  • cholesterol 53 mg
  • iron 1.1 mg
  • sodium 233 mg
  • calcium 51 mg

How to Make It

  1. To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir with a whisk. Set aside.

  2. To prepare salad, steam cauliflower and broccoflower, covered, 8 minutes or until tender. Drain and place in a large bowl. Stir in watercress and next 7 ingredients (watercress through capers). Drizzle vinaigrette over salad, tossing gently to coat. Serve with egg quarters.