Thursday, January 24, 2008

Dilled Vegetable Salad


1 pound fresh green beans

1 small head cauliflower, cut into small florets

1 small red onion

3 small radishes, thinly sliced

1/3 cup of corn off the cob

3/4 cup Watkins Original Grapeseed Oil

1/4 cup white wine vinegar

2 tbsp Watkins Dill

2 tsp Watkins Italian Seasoning

2 tsp Watkins Red Pepper Flakes

1/2 tsp Watkins Garlic Granules

1/4 cup feta cheese, crumbled

Cooking Directions

Wash vegetables with Watkins Fresh Wash. Cut ends off beans and cut cauliflower into small florets. Steam beans and cauliflower until crisp-tender, being careful not to overcook the cauliflower. Cut red onion into thin rings. In a small bowl, combine oil, vinegar and seasonings. Pour over vegetables and refrigerate for at least 3 hours or overnight. Top with feta cheese before serving.

Other uses for Dill Dressing:

Be sure to make extra dressing; it keeps well in the fridge and can be used to enhance other quickly-prepared ingredients for side dishes in the coming days. Here are some ideas:

Combine dressing with feta cheese and serve with pita slices or wedges.•Roast bell peppers, slice and toss with dressing to use on bruschetta (or use tomatoes). •Roast tomatoes, slice and toss with dressing to use as a warm salad or side dish (or use bell peppers). Add feta or Parmesan cheese, if you like.

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