YIELD: 5 servings
INGREDIENTS
1 head of Cauliflower
1 pint Grape Tomatoes, cut in half
1 seedless Cucumber, peeled and diced
2 tbsp. Parsley, chopped
1 tbsp. Lemon Zest
¼ cup Red Wine Vinegar
½ cup Canola Oil (grapeseed, safflower, or sunflower)
1 tbsp. Dijon Mustard
Salt and pepper to taste
DIRECTIONS
Wash the cauliflower and cut in half. Then, cut cauliflower very thin, as if you are shaving it.
Place tomatoes, cucumbers, parsley, and lemon zest to the cauliflower “cous-cous” into a mixing bowl.
In a separate mixing bowl add the vinegar, Dijon and oil.
Pour dressing over the salad and toss.
Serve chilled.
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* This course also qualifies for 3 CHES/MCHES CEU credits.
Veggiecation
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Ridgewood, NJ 07451-5121
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F: (201) 458-0886
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