Easy and versatile veggie salad.
1/2 head of cauliflower cut into small, bite-size pieces
3 medium carrots peeled and diced (or chopped)
1*seedless cucumber peeled and diced (or chopped)
4–6 radishes washed and thinly sliced
3/4 cup watercress leaves washed and removed from stems (or arugula)
Salt and pepper to taste
1 cup mustard vinaigrette (recipe follows)
Cut up 1/2 head of cauliflower into small, bite-size pieces.
Peel the carrots and then slice each in half lengthwise. Then dice (or chop) the carrots.
Peel the cucumber and then slice in half lengthwise. Then dice or chop it.
Wash the radishes and then cut each in half. Set on the cutting board sliced side down and slice them. The slices will look a bit like half moons.
Rinse the watercress. Remove the leaves from the stems.
Place all the ingredients in a medium mixing bowl. Add salt and pepper to taste and 1/2 cup mustard vinaigrette. You can always add more if needed.
*If you buy cucumbers with seeds in them you can simply scrape out the seeds with a spoon after you peel the cucumber and slice it in half lengthwise.
**I typically make this with a whole head of cauliflower and then double the rest of the ingredients.
****Recipe adapted from Crisp Vegetable Salad in Simple Pleasures by Alfred Portale