Search for anything:

Broccoli And Cauliflower Christmas Salad

appetizers, salads

2 bunches broccoli (ea 1 lb.)
1 small cauliflower (about 1 pound)
----DRESSING----
1/3 cup white wine vinegar
1/2 cup olive oil
1/2 cup sour cream
1/4 cup mayonnaise, preferably homemade
4 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup finely chopped green onions
----GARNISH----
1 lb cherry tomatoes

Divide broccoli and cauliflower into florets, reserving large stems for another purpose. Cook florets for 3 minutes in boiling salted water and immediately plunge into ice-cold water to stop further cooking. Drain thoroughly, wrap in paper towels, then place inside plastic bag and chill. About 1 hour before serving, pack into 12 cup ring mould, alternating green and white and pointing all florets towards outside and stems towards interior. Press down gently, cover and return to refrigerator. Dressing: Combine all ingredients, cover and chill for at least 1 hour. Taste and adjust seasoning if desired. To serve, place large chilled serving plate over broccoli and cauliflower mould. Turn over and gently lift off mould to reveal a green and white ring. Surround vegetable ring with cherry tomatoes and serve. Makes 8 to 10 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living The Merry Xmas Cookbook Special

Yield: 8 to 10 serv

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU