Broccoli-Cauliflower Toss |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My family spends a lot of time outdoors in the summer. Served with homemade bread and fresh fruit, this chicken and vegetable salad makes a light and easy meal. Ingredients:
1-1/2 cups fresh broccoli florets |
1/2 cup fresh cauliflowerets |
1/2 cup sliced carrots |
1/4 cup water |
1 cup cubed cooked chicken |
6 cherry tomatoes, halved |
dressing: |
2/3 cup canola oil |
1/3 cup red wine vinegar |
2 teaspoons honey |
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large covered saucepan, steam broccoli, cauliflower and carrots in water for 2-3 minutes; drain. Place in a bowl; add chicken and tomatoes. Combine dressing ingredients; pour over salad.
2. Cover and chill for at least 4 hours, stirring occasionally. Drain before serving. Yield: 4 servings.
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