Thursday, March 25, 2010

Vegetable Salad with Yogurt Dressing

Vegetable Salad with Yogurt Dressing


2 cups cauliflower
2 cups frozen peas
2 cups shredded carrots
4 cups water
Ice water
½ tsp salt

1 tsp fresh chopped rosemary
1/2 cup Romano cheese or ¼ cup Parmesan cheese
1 ½ cups plain yogurt
2 tbs buttermilk
Zest of a lemon
Salt and pepper to taste

Bring water to a boil, add the cauliflower and cook for about 5 minutes or until fork tender. Remove the cauliflower from the water and put them in iced water to stop the cooking process. Remove cauliflower and put them on towel paper to dry. Pat dry if necessary.

Use the same salted water to blanch the frozen peas for about two minutes and repeat the same process as the cauliflower.

In a medium size bowl, mix dressing ingredients. Season to taste. Add cauliflower, carrots, and peas. Toss them with the dressing and serve warm or chilled.


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