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:
covered percent of daily need
