Broccoli and cauliflower are included in the list of healthy food and this salad gets the best of both vegetables.
2 c broccoli (washed broccoli florets)
2 c cauliflower (washed florets)
2 scallion (white only, finely chopped)
2 T lemon juice
1⁄2 t salt (or to taste)
2 pn pepper (or to taste)
2 T olive oil
1 T vinegar
1 T bell pepper (finely chopped marinated pepper, or fresh sweet red pepper)
1 pn basil (dried)
6 lf lettuce (washed and drained)
6 olives (pitted, sliced into rings)
- Steam broccoli and cauliflower 7-8 minutes until done but still crunchy, barely tender. Remove steamed to a bowl.
- Add chopped onion and lemon juice to the bowl, season with salt and pepper, toss. Leave to cool.
- Combine vinegar, oil, chopped pepper and basil in a jar and shake to mix. Pour this dressing over vegetables once cooled. Allow salad to marinate at room temperature for about 2 hours. Toss again before serving.
- To serve, line 4 salad bowls with lettuce leaves and distribute the salad among them. Garnish with sliced black olives.
Can be prepared up to 24 hours in advance.