As I am starting to eat more raw foods, I am discovering that it is the dressing that makes the difference. We don't need dairy-based dressings. This is a simple, but delicious dressing, and considering the amount of vegetables, very little oil was used.
Serves 8
1 stalk of fresh broccoli
(some cauliflower too, if desired)
8-10 cherry tomatoes cut in half
1 15-ounce can of chickpeas, rinsed and
drained
1 6-ounce can of ripe black olives (not
calamatas or greek - the mild black
olives) drained and sliced
1 cup slivered snow peas
3 scallions, chopped
1 medium carrot, cut into thin slices
1 small red bell pepper, chopped
1/2 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, chopped
1/2 tsp salt
1/2 tsp sugar
1-1/2 tsps chopped fresh or 1/2 tsp of dried
basil
1/4 tsp black pepper
Combine broccoli florets and next 7 ingredients in a large
bowl.
Process oil and next 6 ingredients in a blender
until smooth; add to vegetables, tossing to coat.
Cover and chill 5 hours. (I only cooled for one
hour and it was delicious.)
Recipe submitted to Southern Living, May 2005
by Stephanie Searle of Brentwood, TN
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