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
Widget by spoonacular.com

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Bacon Wrapped Tater Tot Bombs

Damn Delicious

Deep-Dish Skillet Chocolate Chip Cookie

Gal on a Mission

Easy Eggplant Curry

Foodista

Spicy Hot Chicken Legs

Allrecipes

Bulgur, Beans, Asparagus + Sun Dried Tomato Salad

Everyday Maven