Cauliflower and Baby Pea Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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More Recipes from a Kitchen Garden Ingredients:
1 medium cauliflower, cut into florets |
2 cups baby peas, defrosted if frozen |
1/4 cup chicken stock |
2 stalks celery, finely chopped |
3 scallions, finely chopped |
2 tablespoons chopped fresh parsley |
1/3 cup chopped red bell pepper |
1 tablespoon balsamic vinegar |
1 tablespoon dijon mustard |
3 tablespoons sour cream |
1/3 teaspoon salt |
1/3 teaspoon pepper |
1 cup cook chopped ham (optional) |
chopped chives |
Directions:
1. Steam cauliflower and peas until just barely tender.
2. Drain well and put in a bowl. Add the chicken stock and set aside to cool.
3. Combine celery, scallions, parsley, red bell pepper, vinegar and mustard.
4. Mix in sour cream and add salt and pepper.
5. Toss gently with cauliflower and peas, adding ham if desired.
6. Sprinkle with chives and serve.
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