Sunday, September 1, 2013

Caesar Style Salad

(based on a recipe in The Sunset Vegetable Cook Book, 1973)

1 small bunch broccoli (about 1 lb)
1 small head cauliflower (about 1 lb)
1 small zucchini, thinly sliced
2 large carrots, thinly sliced
1 small green or red bell pepper, seeded and diced
CAESAR DRESSING or 1 c commercial Caesar dressing
3/4 c grated Parmesan cheese

Cut flowerets off broccoli stalks, then cut flowerets into bite-size pieces.  Trim and discard base of stalks; peel stalks and cut diagonally into slices.  Cut cauliflower into bite-size pieces. In a large bowl, combine veggies, add dressing and mix well. Add Parmesan right before serving. Will keep a couple of days dressed, but add the cheese at the last minute.

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