Cauliflower and Fennel Salad |
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Prep Time: 12 Minutes Cook Time: 5 Minutes |
Ready In: 17 Minutes Servings: 8 |
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I found this in Diabetic Living. If you need to save time, pick up some packaged coarsely shredded carrots in the supermarket's produce section. Ingredients:
4 cups cauliflower florets |
2 medium fennel bulbs |
2 teaspoons olive oil |
1/4 cup lemon juice |
1/4 cup olive oil |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon ground pepper (white or black) |
1 cup coarsely shredded carrot |
1 small onion, thinly sliced |
2 tablespoons snipped fresh parsley |
Directions:
1. In a large saucepan, cook cauliflower florets in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender. Drain. Rinse with cold water; drain again. Set aside.
2. Remove fennel tops and stalks, save for another use. Slice fennel in half vertically to show the fennel heart; cut away and discard the solid core. Slice fennel into strips. In a large skillet, cook fennel in the 2 teaspoons hot oil about 3 minutes or until crisp-tender.
3. For dressing, in a small bowl, whisk together lemon juice and the 1/4 cup olive oil. Whisk in garlic, salt, and pepper.
4. In a large bowl, combine cauliflower, fennel, carrots, and onion. Add the dressing; toss gently to coat. Cover and chill for 2 to 24 hours. Just before serving, sprinkle with parsley.
5. Makes 8 (1-cup) servings.
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