Dilled Vegetable Salad

Everyone who knows me, knows that I like to cook and I like quality when I cook. I use the best ingredients and want to make a product that looks good also. I am sharing a recipe from the Watkinsonline.com website. It is great for summer picnics or just anytime you want a great tasting salad.


Ingredients
1 pound/454 g fresh green beans
1 small head cauliflower, cut into small florets
1 small red onion
3/4 cup/180 mL Watkins Original Grapeseed Oil
1/4 cup/60 mL white wine vinegar
2 tbsp/30 mL Watkins Dill (Tin)
2 tsp/10 mL Watkins Italian seasoning
2 tsp/10 mL red pepper flakes
1/2 tsp/2.5 mL Watkins Garlic Powder (Tin)
1/4 cup/60 mL feta cheese, crumbled

Cooking Directions
Wash vegetables. 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.

Denise Passehl
#300500 Independent Watkins Associate

Photo curtesy Watkinsonine.com