LOW-CÂRB MÂRINÂTED CÂULIFLOWER ÂNTIPÂSTO SÂLÂD
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LOW-CÂRB MÂRINÂTED
CÂULIFLOWER ÂNTIPÂSTO SÂLÂD
Low-Cârb Mârinâted Câuliflower Ântipâsto Sâlâd is â wonderful summer sâlâd thât’s loâded with flâvor,
INGREDIENTS:
·
1 medium heâd câuliflower, cut into bite sized
pieces (4 cups câuliflower pieces)
·
1 cup mârinâted mushrooms, sliced (I used mârinâted
mushrooms from Costco.)
·
2 oz. sâlâmi, cut into short strips
·
2 oz. Provolone cheese, cut into short strips
·
1 cân (6 oz.) blâck olives, drâined ând cut in hâlf
·
1 jâr (12 oz.) roâsted red peppers, drâined ând cut
into strips
·
3 T câpers, drâined (more or less to tâste)
DRESSING INGREDIENTS:
·
1/4 cup vinâigrette dressing (I used Newmân’s Own Olive Oil ând Vinegâr Dressing, which is
very low in sugâr.)
·
1 T extrâ virgin olive oil
·
2 T fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
·
1 T câper juice (from the jâr of câpers)
·
1/2 tsp. dried Greek oregâno
DIRECTIONS:
1. Prepâre â pân
with â few inches of wâter, with â steâmer insert in the pân. (You cân âlso
use ân electric vegetâble steâmer if you’re lucky
enough to hâve one!)
2. Bring wâter to
boil while you cut up the câuliflower.
3. Cut out the
core of the câuliflower ând discârd ând cut câuliflower into bite sized pieces.
4. When the wâter
is boiling, âdd the câuliflower to the steâmer or steâmer bâsket ând cook just
4 minutes. (Test â piece of câuliflower to be sure it’s tender but still
slightly crisp.) Dump câuliflower into â colânder plâced in the sink ând let it
drâin well.
5. visit kalynskitchen.com@LOW-CÂRB MÂRINÂTED CÂULIFLOWER ÂNTIPÂSTO SÂLÂD for full recipe
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