Market Salad
Market Salad
2 cups small cauliflower florets
2 cups small broccoli florets
2 cups (8 oz.) shredded Mozzarella cheese
1 can (16 oz.) Garbanzo beans, well drained
2 medium carrots, cut into short, thin strips
3/4 cup chopped red bell pepper
|
|
1/3 cup white wine vinegar
2 cloves garlic, minced
1 tsp. dried oregano leaves
1/4 tsp. salt
1/2 cup vegetable oil
2 tsp. capers (optional)
|
In large bowl, combine cauliflower, broccoli, cheese, beans, carrots and bell pepper; set aside. In small
bowl, combine vinegar, garlic, oregano and salt. Slowly add oil, whisking until smooth and thickened.
Stir in capers, if desired. Add to vegetable and cheese mixture. Toss gently. Cover; chill thoroughly,
stirring several times.
|
|
|
|
|