- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1/4 cup neutral-flavored oil
- 3/4 cup olive oil
- 1 clove garlic, minced
- 1/2 tablespoon lime juice
- 1/8 teaspoon cumin powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon mustard
- 2 cups 1/2-inch pieces cauliflower
- 1 cup asparagus tips
- 1 cup green beans, cut on the diagonal 3/4-inch pieces
- 1 cup peas
- 1/2 cup diced carrots
- 1 cup diced beets
- 5 Yukon Gold or Yellow Finn potatoes, cut in 1/2-inch pieces
- 1/2 cup finely chopped red onions
- 3/4 cup diced celery
- Salt, to taste
- Lettuce leaves, to garnish
Directions
Combine oils, garlic, lime juice, cumin, black pepper and mustard in a bowl. Let dressing stand for 1 hour.
Blanch cauliflower, asparagus, green beans, peas, carrots, beets and potatoes so they remain firm or al dente. Cook separately, as they each have different cooking times. Let cool for about 1 hour.
Mix together all cooked vegetables, except for diced beets, onions and celery. Add the dressing, a little by at a time, to achieve the consistency you want. Season with salt, to taste.
To serve, line a bowl or shallow dish with lettuce leaves, add the mixed vegetables and top with beets, onions and celery.
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