Cauliflower Salad with Green Olives
Ingredients
1 red bell pepper 1/2 yellow bell pepper 8oz cooked cauliflower, cut into bite sized pieces 1/4 pound haricots verts, cooked and cut into 1-inch pieces 1.5c quartered cherry tomatoes 1/2c sliced fresh basil 1 1/2 ounces diced fresh mozzarella 1/2c green olives, sliced 1 ounce prosciutto, chopped butter 3 garlic cloves, peeled and sliced 1 large shallot, peeled and cut into 1/2-inch pieces 2.5T white balsamic vinegar 1T water 1tsp Dijon mustard salt & pepper to taste Preparation Preheat broiler. Cut red bell pepper in half lengthwise; discard seeds and membranes. Place red and yellow pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and dice; place in a large bowl. Combine cauliflower, haricots verts, tomatoes, and next 4 ingredients (through prosciutto) to peppers; toss well. Heat a small saucepan over medium-low heat. Coat pan with butter. Add garlic and shallot to pan. Cook 15 minutes or until soft, stirring occasionally. Place the garlic mixture, vinegar, and remaining ingredients in a blender; process until smooth. Pour dressing over pasta mixture; toss well. |
Not to sound like a dork but what is this????1/4 pound haricots verts, cooked and cut into 1-inch pieces
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Quote:
string beans, green. |
you can also use italian green beans, or green beans, cut into 1in pieces.
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