Vegetable Salad

Ingredients

For the salad:

• 4 small zucchini (1 pound)
• 4 medium carrots (10 ounces)
• 4 stalks celery (6 ounces), as white as possible
• 5 or 6 scallions (5 ounces)
• 1 small head cauliflower (1 pound), washed and separated into 1 1/2-inch florets
• 6 large radishes, washed and cut into 1/4-inch slices

For the dressing:

• 2 tablespoons Dijon-style mustard
• ⅓ cup peanut oil
• 1 tablespoon cider vinegar
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    175 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 3 grams protein; 343 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. To cook the vegetables, bring 4 cups of water to a boil in a saucepan.
2. Meanwhile, trim and wash the zucchini. Cut into 3-inch chunks, and then into 1-inch sticks. Peel the carrots and celery, and cut both into sticks 2 inches by 1/2 inch. Trim and wash the scallions, and cut into 2-inch sticks.
3. Put the carrots and celery into the boiling water and cook 2 minutes. Add the cauliflower and boil 5 minutes. Then add the zucchini and cook 1 minute. Stir in the scallions and radishes and cook 10 seconds longer. Drain, reserving the vegetable stock for soup.
4. To make the dressing, mix the ingredients for it in a bowl suitable for serving the salad. Add the hot vegetables and toss to coat with the dressing. Serve lukewarm or at room temperature, but not cold.