LOW-CÂRB MÂRINÂTED CÂULIFLOWER ÂNTIPÂSTO SÂLÂD


LOW-CÂRB MÂRINÂTED CÂULIFLOWER ÂNTIPÂSTO SÂLÂD







Low-Cârb Mârinâted Câuliflower Ântipâsto Sâlâd is â wonderful summer sâlâd thât’s loâded with flâvor,

INGREDIENTS:

·         1 medium heâd câuliflower, cut into bite sized pieces (4 cups câuliflower pieces)
·         1 cup mârinâted mushrooms, sliced (I used mârinâted mushrooms from Costco.)
·         2 oz. sâlâmi, cut into short strips
·         2 oz. Provolone cheese, cut into short strips
·         1 cân (6 oz.) blâck olives, drâined ând cut in hâlf
·         1 jâr (12 oz.) roâsted red peppers, drâined ând cut into strips
·         3 T câpers, drâined (more or less to tâste)

DRESSING INGREDIENTS:

·         1/4 cup vinâigrette dressing (I used Newmân’s Own Olive Oil ând Vinegâr Dressing, which is very low in sugâr.)
·         1  T extrâ virgin olive oil
·         2 T fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
·         1 T câper juice (from the jâr of câpers)
·         1/2 tsp. dried Greek oregâno

DIRECTIONS:

1.      Prepâre â pân with â few inches of wâter,  with â steâmer insert in the pân. (You cân âlso use ân electric vegetâble steâmer if you’re lucky enough to hâve one!)
2.      Bring wâter to boil while you cut up the câuliflower.
3.      Cut out the core of the câuliflower ând discârd ând cut câuliflower into bite sized pieces.
4.      When the wâter is boiling, âdd the câuliflower to the steâmer or steâmer bâsket ând cook just 4 minutes. (Test â piece of câuliflower to be sure it’s tender but still slightly crisp.) Dump câuliflower into â colânder plâced in the sink ând let it drâin well.

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