Cauliflower And Fennel Salad

Main Recipe

CAULIFLOWER AND FENNEL SALAD

i found this in diabetic living. if you need to save time, pick up some packaged coarsely shredded carrots in the supermarket's produce section.

Time: 17 minutes

Number Of Ingredients: 10

Ingredients: cauliflower florets,fennel bulbs,olive oil,lemon juice,garlic clove,salt,ground pepper,carrot,onion,fresh parsley

Steps:

in a large saucepan , cook cauliflower florets in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender
drain
rinse with cold water
drain again
set aside
remove fennel tops and stalks , save for another use
slice fennel in half vertically to show the fennel heart
cut away and discard the solid core
slice fennel into strips
in a large skillet , cook fennel in the 2 teaspoons hot oil about 3 minutes or until crisp-tender
for dressing , in a small bowl , whisk together lemon juice and the 1 / 4 cup olive oil
whisk in garlic , salt , and pepper
in a large bowl , combine cauliflower , fennel , carrots , and onion
add the dressing
toss gently to coat
cover and chill for 2 to 24 hours
just before serving , sprinkle with parsley
makes 8 servings

weeknight 30-minutes-or-less time-to-make course main-ingredient cuisine preparation occasion north-american low-protein salads vegetables diabetic vegetarian dietary low-sodium low-cholesterol low-saturated-fat low-calorie low-carb healthy-2 low-in-something cauliflower presentation served-cold from-scratch

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