Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light December 2000

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
8 servings (serving size: 3/4 cup salad and 1 egg wedge)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

56 calories; calories from fat 45%; fat 2.8g; saturated fat 0.7g; mono fat 1.4g; poly fat 0.4g; protein 3.4g; carbohydrates 4.9g; fiber 2.2g; cholesterol 53mg; iron 1.1mg; sodium 233mg; calcium 51mg.
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