Cauliflower and Vegetable Salad by
Source: https://matbakh.freetasty.com/recipe/%D8%B3%D9%84%D8%B7%D8%A9-%D8%A7%D9%84%D8%B2%D9%87%D8%B1%D8%A9-%D8%A8%D8%A7%D9%84%D8%AE%D8%B
Ingredients
2 cups cauliflower (Zahra), cut into small florets
1 cup tomatoes, cubed
1 cup cucumber, diced
½ cup grated carrots
¼ cup chopped parsley
3 tablespoons lemon juice
3 tablespoons olive oil
Salt and black pepper to taste
Instructions
Cut the cauliflower into small florets and boil them in salted water for 5–7 minutes until they are slightly tender (you can roast them in the oven for extra crunch).
Drain the cauliflower and place it in a large bowl.
Add the chopped tomatoes, cucumber, grated carrots, and parsley.
In a small bowl, mix the lemon juice with the olive oil, salt, and black pepper (this is the dressing).
Pour the dressing over the salad and toss gently until combined (uniform).
Serve it cold or lukewarm, as desired.
Drain the cauliflower and place it in a large bowl.
Add the chopped tomatoes, cucumber, grated carrots, and parsley.
In a small bowl, mix the lemon juice with the olive oil, salt, and black pepper (this is the dressing).
Pour the dressing over the salad and toss gently until combined (uniform).
Serve it cold or lukewarm, as desired.
Servings: 4
Nutrition Information (per serving):| Calories | 120 |