Try this Carrot, Cauliflower & Beet Salad with Orange-Anise Dressing recipe, or contribute your own.
Suggest a better descriptionBlend first 4 ingredients in blender until aniseed id finely chopped, abut 1 minutes. Strain dressing into medium bowl, pressing hard on seeds in strainer; discard seeds. Whisk in orange peel and honey. Season with salt and pepper. Steam cauliflower until crisp-tender, about 6 minutes. transfer to medium bowl. Steam carrots until tender but still bright in color, about 8 minutes. Transfer to another bowl. Steam beets until tender, adding more water to pot if needed, about 15 minutes. Transfer to another bowl. Cool all vegetables completely. Mix 1/2 cup dressing into cauliflower. Mix 1/4 cup dressing into beets. (Dressing and marinated vegetables can be made ahead. Cover separately and chill up to 1 day. Bring to room temperature before continuing.) Rinse and dry beet greens. Arrange on platter as base for salad. Drain dressing from vegetables. Overlap carrots around edge of platter. Arrange cauliflower in ring within carrots. Mound beets in center. Drizzle with some of remaining dressing. Serve salad with pita breads and any remaining dressing. Notes: The flavor of oranges enhance this colorful winter salad beautifully. S: 8 B: Bon App?tit, December 1996 Posted to recipelu-digest Volume 01 Number 630 by SuzyWert@aol.com on Jan 29, 1998
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 276 | ||
Calories from Fat: 20 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.2mg | 0 % | |
Potassium 908.5mg | 24 % | |
Total Carbohydrate 55.8g | 16 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 53g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 276
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