Winter Vegetable Salad

Winter Vegetable Salad might be a good recipe to expand your side dish recipe box. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 156 calories, 5g of protein, and 10g of fat per serving. For 91 cents per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. Winter will be even more special with this recipe. This recipe is liked by 6328 foodies and cooks. This recipe from A Family Feast requires agave nectar, tarragon, broccoli florets, and carrots. From preparation to the plate, this recipe takes approximately 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is great. Warm Winter-Vegetable Salad, Easy Winter Vegetable Salad, and Warm Winter Vegetable Salad are very similar to this recipe.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 5 minutes

 

Ingredients:

½ tablespoon agave nectar or honey

¼ teaspoon freshly ground black pepper

1 pound broccoli florets

½ pound carrots cut into two inch strips about ½ inch thick

1 pound cauliflower florets, about half of 1 large head

1 teaspoon celery seed

¼ cup Dijon mustard

¼ cup chopped fresh Italian flat leaf parsley

1/3 cup mayonnaise

1 cup frozen green peas

1/3 cup sour cream

A few drops of Sriracha

2 teaspoons dry tarragon

1 tablespoon whole grain mustard

Equipment:

colander

bowl

pot

sieve

paper towels

mixing bowl

Cooking instruction summary:

Fill a large pot 2/3rd full with generously salted water and bring to a boil. Prepare an ice bath in a large bowl with ice and water and a colander in your sink or over a large bowl.Once the water is boiling, plunge the cauliflower in, cover and when it returns to a boil, time for two minutes. Remove the cauliflower to an ice bath using a spider strainer. Leave the flame on high and bring the water back to a boil. Plunge the broccoli in, cover and time one minute after the water returns to a boil. While the broccoli is cooking, remove cauliflower from the ice bath into a strainer. Then place broccoli into same ice bath (add more ice if needed to keep the water extremely cold). Bring the water back to a boil and plunge carrots in. Cover and time one to two minutes depending on how thick you cut your carrots. While carrots are cooking, remove broccoli from ice bath to strainer with cauliflower. When carrots are done, remove to the ice bath. Drop in frozen peas and remove immediately to the ice bath. Strain the carrots and peas and pour into colander to drain with the other two vegetables. Remove water from the heat and discard.Let the four vegetables drain very well. To further dry, roll the broccoli and cauliflower in paper towels to remove any last moisture trapped. Transfer vegetables to a large mixing bowl.In a medium bowl, mix the remaining ingredients and add to the large bowl with the vegetables. Gently mix to combine.The flavors of this dish improve if stored overnight however it can be served right after preparing.

 

Step by step:


1. Fill a large pot 2/3rd full with generously salted water and bring to a boil. Prepare an ice bath in a large bowl with ice and water and a colander in your sink or over a large bowl.Once the water is boiling, plunge the cauliflower in, cover and when it returns to a boil, time for two minutes.

2. Remove the cauliflower to an ice bath using a spider strainer. Leave the flame on high and bring the water back to a boil. Plunge the broccoli in, cover and time one minute after the water returns to a boil. While the broccoli is cooking, remove cauliflower from the ice bath into a strainer. Then place broccoli into same ice bath (add more ice if needed to keep the water extremely cold). Bring the water back to a boil and plunge carrots in. Cover and time one to two minutes depending on how thick you cut your carrots. While carrots are cooking, remove broccoli from ice bath to strainer with cauliflower. When carrots are done, remove to the ice bath. Drop in frozen peas and remove immediately to the ice bath. Strain the carrots and peas and pour into colander to drain with the other two vegetables.

3. Remove water from the heat and discard.

4. Let the four vegetables drain very well. To further dry, roll the broccoli and cauliflower in paper towels to remove any last moisture trapped.

5. Transfer vegetables to a large mixing bowl.In a medium bowl, mix the remaining ingredients and add to the large bowl with the vegetables. Gently mix to combine.The flavors of this dish improve if stored overnight however it can be served right after preparing.


Nutrition Information:

Quickview
155k Calories
4g Protein
9g Total Fat
14g Carbs
24% Health Score
Limit These
Calories
155k
8%

Fat
9g
15%

  Saturated Fat
2g
14%

Carbohydrates
14g
5%

  Sugar
5g
7%

Cholesterol
8mg
3%

Sodium
244mg
11%

Get Enough Of These
Protein
4g
10%

Vitamin K
121µg
115%

Vitamin A
5480IU
110%

Vitamin C
90mg
109%

Folate
91µg
23%

Manganese
0.43mg
22%

Fiber
4g
19%

Potassium
542mg
16%

Vitamin B6
0.3mg
15%

Phosphorus
119mg
12%

Vitamin B1
0.18mg
12%

Vitamin B2
0.17mg
10%

Magnesium
39mg
10%

Vitamin B5
0.89mg
9%

Iron
1mg
9%

Selenium
5µg
8%

Calcium
82mg
8%

Vitamin E
1mg
7%

Vitamin B3
1mg
7%

Copper
0.12mg
6%

Zinc
0.85mg
6%

covered percent of daily need
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Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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