Swiss broccoli and cauliflower salad
Summary
Yield
Source Swiss cuisine
Prep time 30 minutes Recipes Lunch Dinner Main meal Light meal Vegetarian Switzerland Gluten free Europe
Description
Broccoli and cauliflower are included in the list of healthy food and this salad gets the best of both vegetables.
Ingredients
2 Cup broccoli (washed broccoli florets) 2 Cup cauliflower (washed florets) 2 spring onions (white only, finely chopped) 2 Tablespoon lemon juice 1⁄2 Teaspoon salt (or to taste) 2 Pinch white pepper (or to taste) 2 Tablespoon olive oil 1 Tablespoon red pepper (marinated pepper or fresh sweet red pepper, finely chopped marinated pepper, or fresh sweet red pepper) 1 Pinch basil (dried) 6 Leaf lettuce (washed and drained) 6 black olives (pitted, sliced into rings)
Instructions
- Steam broccoli and cauliflower 7-8 minutes until done but still crunchy, barely tender. Remove steamed to a bowl.
- Add chopped onion and lemon juice to the bowl, season with salt and pepper, toss. Leave to cool.
- Combine vinegar, oil, chopped pepper and basil in a jar and shake to mix. Pour this dressing over vegetables once cooled. Allow salad to marinate at room temperature for about 2 hours. Toss again before serving.
- To serve, line 4 salad bowls with lettuce leaves and distribute the salad among them. Garnish with sliced black olives.
Notes
Can be prepared up to 24 hours in advance.
Ingreidents, metric
225 g
washed broccoli flowerets
225 g
cauliflower, washed
2
spring onion, white only, finely chopped
30 ml
fresh lemon juice
1/2 tsp
salt
2 pinches
white pepper
15 ml
white vinegar
30 ml
olive oil
1 Tbs
finely chopped marinated pepper, or fresh sweet red pepper
1/4 tsp
dried basil
4 to 6
lettuce leaves, washed and drained
4 to 6
pitted black olives, sliced into rings
Serving size: 1 serving is 1/4 of the original recipe.
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
148.69
Calories From Fat (46%)
69.01
% Daily Value
Total Fat 7.96g
12%
Saturated Fat 1.08g
5%
Cholesterol 0.00mg
0%
Sodium 456.03mg
19%
Potassium 1005.33mg
29%
Carbohydrates 16.88g
6%
Dietary Fiber 6.53g
26%
Sugar 4.46g
Sugar Alcohols 0.00g
Net Carbohydrates 10.35g
Protein 7.24g
14%
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Summary
| Yield | |
|---|---|
| Source | Swiss cuisine |
| Prep time | 30 minutes |
| Recipes | Lunch Dinner Main meal Light meal Vegetarian Switzerland Gluten free Europe |
Description
Broccoli and cauliflower are included in the list of healthy food and this salad gets the best of both vegetables.
Ingredients
| 2 | Cup | broccoli (washed broccoli florets) |
| 2 | Cup | cauliflower (washed florets) |
| 2 | spring onions (white only, finely chopped) | |
| 2 | Tablespoon | lemon juice |
| 1⁄2 | Teaspoon | salt (or to taste) |
| 2 | Pinch | white pepper (or to taste) |
| 2 | Tablespoon | olive oil |
| 1 | Tablespoon | red pepper (marinated pepper or fresh sweet red pepper, finely chopped marinated pepper, or fresh sweet red pepper) |
| 1 | Pinch | basil (dried) |
| 6 | Leaf | lettuce (washed and drained) |
| 6 | black olives (pitted, sliced into rings) |
Instructions
- Steam broccoli and cauliflower 7-8 minutes until done but still crunchy, barely tender. Remove steamed to a bowl.
- Add chopped onion and lemon juice to the bowl, season with salt and pepper, toss. Leave to cool.
- Combine vinegar, oil, chopped pepper and basil in a jar and shake to mix. Pour this dressing over vegetables once cooled. Allow salad to marinate at room temperature for about 2 hours. Toss again before serving.
- To serve, line 4 salad bowls with lettuce leaves and distribute the salad among them. Garnish with sliced black olives.
Notes
Can be prepared up to 24 hours in advance.
Serving size: 1 serving is 1/4 of the original recipe. |
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