Cauliflower, Green Bean and Tomato Salad

In my quest to get more fruit and non starchy veg, fibre and vitamins into my diet, I created a delicious salad the other day which we enjoyed along with some steak and a baked potato.  I really love salads and I could eat them every day of the year, and to be honest . . .  every meal!  The Toddster . . .  he's not a real salad lover,  but I like to think that I am converting him, one delicious salad at a time!

 

This was a really delicious way of getting in not one or two vegetables, but three  or more.   Celery is a vegetable I am sure and tomatoes . . .  well, I know that they are classified as a fruit, but they're in there too!

One tip for making sure your tomatoes taste really nice all year long is to keep them out on the counter.   Tomatoes are one thing that will continue to ripen after you pick it.   If you use them straight out of the refrigerator and shops . . .  they will be hard and lacklustre . . .

 

Leave them on the counter top for a few days and they come alive with beautiful flavours.  Not quite as tasty as fresh off the vine, but a hundred times tastier than right out of the pack.  Trust me on this!

Not only was this salad delicious, but it was filled with colour and texture and lots of flavours!  The dressing is a simple one.  You could spark it up a bit by adding some anchovy or olives, or even some garlic.

 

It is sure to be enjoyed.  Simple to make.  Delicious.  Healthy.  That's a triple plus in my way of thinking!  Enjoy!

*Cauliflower, Green Bean and Tomato Salad*

Serves 4

Printable Recipe 

Crisp and delicious, this tasty salad will stor in the refrigerator for up to 2 days.   You can vary it with some chopped anchovies, fried diced bacon or pancetta, as well as some chopped pitted green or black olives.  These additions of course would change the nutritional values. 

400g  cauliflower, broken into florets (14 oz)

250g of dwarf beans (1 1/2 cups string beans)

225g cherry tomatoes, halved (1 1/4 cups)

3 sticks celery, trimmed and thinly sliced

For the dressing:

3 TBS extra virgin olive oil

2 tsp wholegrain mustard

1 TBS white wine vinegar

1 TBS warm water

salt and freshly ground black pepper

handful of chopped parsley

 

Break the cauliflower into florets, discarding any stalk, and cutting the larger ones into smaller bits.  Drop into a pan of lightly salted boiling water.  Blanch for two to three minutes, then drain.  Rinse with cold water to stopp cooking and drain again.   Cool completely.

Trim the beans and cut in half.   Add them to a fresh pan of lightly salted boiling water.   Cook for 4 minutes until tender.   Drain and then rinse in cold water to cool and help preserve the green colour.   Drain again.

Put the cauliflower and beans into a large bowl.   Add the tomatoes and celery.   Whisk the oil, mustard, vinegar and water together.  Season to taste and then toss with the vegetables.   Scatter with parsley and serve.

Calories per serving:  136

Carbs:  8.7g

Sugars: 4.5g

Fat:  11.1g

Protein:  3.0g

Part of a healthy well balanced meal.  I love it!

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