Chef Malena’s Winter Vegetable Salad Recipe

Winter Vegetable Salad with Balsamic Dressing Recipe

Ingredients

  • 1 large head of broccoli
  • 1 large head of cauliflower
  • ½ pound of carrots
  • 1 large red onion sliced
  • 1 bell pepper diced
  • 1 cup of Rosemary Balsamic Vinaigrette (find recipe on cancerdietitian.com)

Instructions

  1. Place sliced red onion and diced bell pepper into large mixing bowl.
  2. Cut broccoli and cauliflower into florets & place in individual bowls.
  3. Peel & slice carrots, add to cauliflower bowl.
  4. Peel fibrous skin from broccoli stems, chop, & add to large mixing bowl with the onions & bell pepper.
  5. Blanche cauliflower & carrots in salted water for 1 minute. Add broccoli to cauliflower & carrots at 1 minute mark. Blanch combo for an 1 minute. Then, place in ice bath, drain, and add to mixing bowl.
  6. Toss with Rosemary vinaigrette & season with salt & pepper to taste. Can be served immediately, but flavor blend better if refrigerated overnight.
  7. **TIP** In the interest of saving time and labor, frozen vegetables can be substituted for fresh raw veggies. Simply allow to thaw and skip the blanching and shocking portion of recipe.

Author: Chef Malena Douthit

Serves: 8 servings

This vinaigrette is delicious and very simple! It goes great on Chef Malena’s Winter Vegetable Salad. It’s also delicious on a regular tossed green salad.

Chef Malena’s Rosemary Balsamic Vinaigrette

Ingredients

  • ¾ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 Tbsp. fresh chopped rosemary (or 1 Tbsp. dried)
  • 2 Tbsp. honey
  • 1 clove garlic minced
  • Salt and pepper to taste

Instructions

  1. Beat the vinegar in a bowl with the honey, garlic, salt and pepper until salt dissolves
  2. Drizzle and beat in the oil slowly, whisking constantly (or place all the ingredients in a jar and shake to combine)
  3. Taste and adjust the seasonings

Author: Chef Malena Douthit

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