Gary's Recipe

Delicious Vegetable Salad

Category: Recipes

Ingredients:
1 cup cauliflower
1 cup broccoli
2 large radishes
8-10 baby carrots
1 bunch green onions
¼ of a bell pepper – red, yellow, or orange for aesthetics
1 bag instant brown rice

Dressing:
4 tablespoons Country Dijon mustard
4 tablespoons white vinegar
4 tablespoons Miracle Whip (low or non-fat for healthiest version)
2 tablespoons olive oil
A little kosher salt
Freshly ground pepper to taste

Serves 4

Put about 1 cup of cauliflower pieces, either from a fresh head or pre-cut pieces typically sold for dipping, into a large bowl

Add a similar amount of broccoli florets, either from a fresh head or pre-cut.

Start water boiling for rice.

Thinly slice 2 radishes, cut those slices in half, add to bowl.

Slice 8-10 baby carrots lengthwise, then slice each of those pieces 3-4 more times so you have carrot slivers, add to bowl. These slicers do not have to be extremely thin.

When water boils, add bag of instant brown rice. Once again boiling, cook for 10 minutes.

Slice one bunch of green onions, taking the tasty part near the base, then some slices from the distal, dark green ends of the leaves, add to bowl.

Take ¼ to ½ of the bell pepper, slice lengthwise into strips, then cut each of those in half, add to bowl.

In medium bowl, add together ingredients for the dressing. Whisk vigorously until thoroughly mixed.

When rice is done, remove bag from water using tongs. Still using tongs, tap the bag against the bottom of the sink to help remove excess water. Cut bag, and add rice to contents of the large bowl.

If not serving right away, toss gently and place in refrigerator to cool.

When ready to serve, add dressing, toss thoroughly, and serve.