Cauliflower-Watercress Salad with Dill-Shallot Dressing
Prepare Dill-Shallot Dressing. In a small bowl combine shallots and white wine vinegar. Let stand, covered, 15 minutes. Stir in remaining ingredients. Meanwhile, in a 2-quart casserole, combine asparagus and 2 tablespoons of the water. Microwave, covered, 2 to 4 minutes or until crisp-tender. Drain in a colander.Advertisement
Place cauliflower, in batches if necessary, in a food processor. Cover and pulse until chopped into rice-size pieces. Add cauliflower and the remaining 2 tablespoons of water to the casserole. Microwave, covered, 6 to 9 minutes or until crisp-tender. Drain and cool slightly.
In a large bowl combine spinach and watercress. Drizzle with 1/4 cup of the dressing; toss to coat. Divide mixture among plates. In bowl combine asparagus, cauliflower, sweet pepper and the remaining dressing. Spoon mixture over greens. Top with the remaining ingredients.
Tip: For a protein boost, add 3 ounces thinly sliced, cooked chicken breast to each salad.
3 vegetables, 1 medium-fat protein, 1 1/2 fat