Broccoli and Cauliflower Salad with Roasted Red Pepper Dressing
A fresh approach to broccoli-cauliflower salad.
Ingredients:
4 C cauliflower florets
4 C broccoli florets
1/2 C chopped roasted red (or green) bell peppers
2 T red wine vinegar
2 T extra-virgin olive oil
1 1/2 tsp dried basil
1 tsp minced garlic
1/8 tsp salt
1 tsp toasted sesame seeds*
Instructions:
1. Place vegetable steamer in large pot; fill pot with water to just below steamer. Bring water to a boil. Add cauliflower; cover and steam 4 minutes. Add broccoli; cover and steam 4 minutes or until vegetables are crisp-tender. Drain; rinse with cold water to cool.
2. Meanwhile, place roasted peppers, vinegar, oil, basil, garlic and salt in medium glass measuring cup; blend with hand blender until dressing is smooth and creamy.
3. Place broccoli and cauliflower in large bowl or on platter. Drizzle with dressing; sprinkle with sesame seeds. Serve immediately. Refrigerate any leftover dressing for up to 3 days.
Serves: 6
TIP: *Toast sesame seeds by placing them in a dry, ungreased skillet. Heat over medium heat, stirring constantly, until golden.
PER SERVING: 75 cal, 5 g total fat (.5 g sat. fat), 3 g protein, 7.5 g carbs, 0 mg cholesterol, 80 mg sodium, 3.5 g fiber