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Boiled Salad

Sjmple, elegant, delicious. A boiled salad involves lightly cooked colorful veggies combined to create an easy-to-digest, absolutely delicious salad. And the best part is you can vary the veggies based on taste and season and virtually never run out of options! 

Ingredients

1 carrot, thin oblong slices
1 cup green beans, tips trimmed
1 cup cauliflower florets
1 cup broccoli florets

Directions 
Bring a pot of water to a rolling boil. Cook carrots until crisp-tender, about 2 minutes. Drain and transfer to a mixing bowl. 
In the same water, cook green beans until crisp-tender, about 3 minutes. Drain and add to carrots. 
In the same water, cook cauliflower until crisp-tender, about 3 minutes. Drain and add to carrots. 
Finally, in the same water, cook broccoli until bright green and crisp-tender, about 3 minutes. Drain and add to carrots. 
Gently toss vegetables to combine and serve. Makes 3-4 servings.

Note: Vary the vegetables, but keep them on the lighter side...Chinese cabbage, head cabbage, dark leafy greens, daikon. Avoid harder, heavier vegetables, as they take too long to cook. You may also toss the boiled salad with brown rice or umeboshi vinegar or lemon juice to add a bit more sparkle. 

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